In a large frying pan, melt 50g (2oz) of the butter and gently fry the livers for 7-8 minutes, until the livers are thoroughly cooked.
Remove them from the pan. Add the onion, garlic and thyme and sauté for 2-3 minutes until they are soft and translucent.
Put the livers back in the pan, add the brandy and give the ingredients a good mix.
Transfer the mix to a food processor and blend with the remaining butter. Season and add pepper and pour into a serving dish.
Chill for at least 1 hour and serve with hot toast.
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