Cut liver into finger-thick strips. Turn in flour to the other side. Chanterelles whole. Heat light butter in saucepan. Brown meat all over, season with salt and pepper mill and add drained chanterelles. Add 2 tablespoons of mushroom broth. Steam at low temperature for about 8 minutes. Stir cornstarch with whipped cream. Thicken the sauce with it.
Season with salt and pepper. Heat butter. Fry pineapple slices until golden brown, place on toasted bread and spread liver evenly on top. Garnish with parsley or lemon and tomato slices.
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