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1
In a medium bowl, cover the livers with the milk and refrigerate for at least 5 hours or overnight.
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2
In a small saucepan, combine the prunes with the red wine, orange juice, lemon juice and sugar and simmer, stirring occasionally, until the liquid has reduced to a thick syrup, about 6 minutes.
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3
Let cool and refrigerate.
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4
In another small saucepan, heat 1 tablespoon of the oil over moderate heat.
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5
Add the onion and garlic and cook until softened, about 4 minutes.
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6
Drain the livers, pat dry with paper towels and season with salt and pepper.
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7
In a large, heavy skillet, heat the remaining 3 tablespoons of oil until shimmering.
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8
Add the livers and cook over high heat until well browned, about 1 minute per side.
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9
Add the onion-garlic mixture, along with the honey and 1/4 cup of the brandy and light carefully with a long match.
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10
Cook the livers until the flames die out and the brandy has reduced to a glaze, about 3 minutes.
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11
Scrape the hot livers into a food processor.
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12
Add the cream and blend until smooth.
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13
Blend in the remaining 1 tablespoon of brandy and season with salt and pepper.
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14
Strain the liver mousse through a fine sieve into a medium bowl.
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15
Pack the mousse into a serving bowl and press plastic wrap directly onto the surface.
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16
Refrigerate for at least 4 hours or overnight.
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17
Serve the liver mousse with the toasts and prunes.
