Pate for a dinner party

I found this recipie many years ago, and have made it for lots dinner parties as an entree back in the 1970's.  I make it in little pots, one for each person, and serve it with little triangles of toast.  It is a very simple, old school recipie, and I think it came from a french cook book I had.

You can sprinkle each pot with thyme and seal with clarified butter for a very professional look.  You can also serve this with toasted french bread and onion jam.

PATE

Rating: moderate

Ingredients:

300 g butter, softened 
olive oil 
2 shallots, peeled and finely chopped 
500g chicken livers, trimmed
a few sprigs fresh thyme
dash of nutmeg
1/4 cup of brandy
Salt and pepper 

Method:

Slowly soften the shallots in the butter and a little olive oil over a lowish heat in a frypan.
Add the chicken livers and thyme until the livers are just pink in the middle, do not overcook.
Season with salt and pepper to taste, and add brandy and nutmeg.
Blitz it all in a food processor or blender until really smooth.
Spoon into little pots and refrigerate a couple of hours before serving with warm toast triangles.