Cleaned and diced liver, chopped smoked brisket, chopped garlic and fry the onions until almost, stirring gently. Once the mixture has cooled down, grind with a meat grinder and mix well with salt, pepper and cognac. The pate is packed in a suitable form and cover with slices salo, form cover with oiled paper and pate bake about 1 hour in the preheated oven. Allow to cool completely in the form. Then transferred to an oblong serving plate, cut into slices and garnish optional.