Carefully wash a pound of chicken livers, then pat them dry with lots of kitchen towels. Finely slice a small onion and a couple of cloves of garlic.
Melt 2 ounces of butter in a large non-stick sucepan which has a tightly-fitting lid. Fry the chicken livers in the butter until they have browned off, then add the chopped onion and garlic. Put on the lid, and cook over a very low heat for five minutes. Remove from the heat and allow to cool slightly.
Put the cooked livers and the rest of the contents of the saucepan into a food processor. Add a tablespoon of double cream and two tablespoons of brandy (use cheap stuff!). Add a little freshly-ground black pepper. Process until smooth, stopping to scrape the splashes from the sides of the processor.
Very very gently melt 3 ounces of butter in a small saucepan. You definitely do not want the butter to boil.
Spoon the pate into four or six small bowls or ramekins. Carefully flatten off the top surface, then spoon the melted butter evenly over the tops of the pate in the dishes. Allow to cool thoroughtly, then put the ramekins in the fridge until 10 minutes before serving.
Serve with a little Rocket and Watercress salad, thick wedges of lemon and plenty of fresh crusty bread.