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3 large brioche or challah loaves, crusts removed
5 tablespoons unsalted butter
3/4 cup plus 3 tablespoons olive oil
2 teaspoons freshly ground black pepper, or to taste 2 teaspoons fresh lemon juice
1 1/2 cups lingonberry jam or spread
3 boxes of 100g Golden Goose Liver

Cut brioche into 1,5cm thick slices, then into 60 (2x2 cm) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 30cm nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil. Stir pepper and juice into jam. Chill jam, covered, until ready to use. Preheat oven to 200°C.

Cut goose liver into 2,5 by 1,5 cm pieces and season with salt and pepper. Heat 1 tablespoon oil in a 30cm nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and warm up goose liver, about 20 pieces at a time, until golden brown on both sides, about 1 minute total. Transfer goose liver as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
Reheat goose liver as needed in middle of oven 1 minute, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then goose liver. Lingonberry jam topping may be made 2 days ahead and chilled, covered.

    warm liver with toast

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