Trim chicken livers of any sinews, rinse and gently pat dry with kitchen paper.
Melt 30g of the butter in a large frying pan on medium heat.
Add garlic and onion and cook, stirring for 5 minutes, or until softened.
Add livers and thyme
Cook, stirring frequently, for about 3–4 minutes, or until the livers are coloured on the outside but pink in the centre.
Pour in brandy, cook for an extra 10 seconds, then add remaining butter and nutmeg.
Set aside and allow butter to soften.
Puree mixture in batches until smooth.
Season to taste with salt & black pepper.
Spoon paté into 750ml terrine dish & chill.
Melt extra butter & pour a little over the paté.
Cover & refrigerate for at least 3 hours.
Remove 20 mins prior to serving to soften.
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