Clean the liver, dry well with kitchen towel. Put sherry, port, thyme and cognac in a small freezer bag form, mix well, then pour in the liver. Seal the bag tightly and marinate the liver in it for about 24 hours. Turn to the other side from time to time. A day later, drain the liver well in a colander, collecting the marinade. Dry the liver with a kitchen towel and cook it in butter at a very moderate temperature (about 4-5 min). Do not let the liver brown – and it should not be bloody inside, but pink. Then mash liver with a fork and strain through a fine sieve. Pour the marinade into the frying pan and boil to about 1 tbsp (based on 8 servings). Pour through a fine sieve. Season liver puree heavily with salt and pepper (the amount may taste a little over-seasoned because it will be mixed with the butter afterwards). Beat the room-warm butter with the beaters of the mixer until very creamy. First add the cold liver mixture, then the roast stock with the whisks of the mixer. Stir until the mixture is light and creamy. Fill to the brim in ramekins. Cover with plastic wrap, making sure there is no layer of air over the mousse or it will discolor. It is best to leave in the refrigerator for 2 days. Remove from refrigerator about 1 hour before serving. Serve with baguette and black olives.
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