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PdfTrim liver and soak in milk for 1hr, ensure you have removed the membrane as this can cause it to be tough.
Pass through seasoned flour.
Cut brioche into a circle ready to go through oven for toasting 200oc for 5-8 minutes.
Over a medium-low heat and cook 2-3 minutes or until shallots have softened. Place your brioche into toast remember to keep an eye as can easily burn.
Remove from the heat and add the Brandy and flambe, return to heat to deglaze the pan, allowing the liquor to evaporate.
Add cream, reduce heat to low and simmer 5-6 minutes or until the mixture has thickened slightly.
Ensure pan is hot and cook liver for 1-2 minutes on each side to achieve a pink finish.
Stir in mustard and season to taste with salt and fresh ground black pepper.
Put together and serve finished with cress and chopped capers.