Chicken liver pate with bacon, cream and brandy

Peel and dice the onion. Dice the bacon. Peel and mince the garlic (if using fresh). Rinse the chicken livers in cold water, then chop coarsely, taking care to remove any sinews. (See notes)
1 medium onion, 4 ounce / 100 grams bacon, 1 teaspoon crushed garlic, 1 lb / 450 grams fresh chicken livers
Melt 20 grams butter in a frying pan and gently fry the bacon with the garlic and onion until the onion is translucent and the bacon has released its fat. This will take approximately 5 minutes.
4 ounce / 120 grams butter
Add the chopped chicken livers, the thyme and the brandy. Season with salt and black pepper to taste, and continue to fry for another 5 minutes until the chicken liver is no longer pink.
1 tablespoon brandy, ½ teaspoon dried thyme, salt and black pepper to taste
Allow to cool for approximately 30 minutes.
Once cool, transfer to a blender (or food processor fitted with a metal blade). Add 80 grams of butter and the cream.
4 ounce / 120 grams butter, ½ cup / 120 ml single cream
Blend until smooth.
Taste for seasoning and add more salt and freshly ground black pepper if necessary.
salt and black pepper to taste
Pour into ramekins and smooth the top of the pate.
Melt the remaining 20 grams butter and pour a thin layer over the top of each ramekin.
Store in the refrigerator, and serve cold with melba toast or crackers.