Here is the recipe I used, more or less adapted from the Guardian: I used brandy; cut back somewhat on salt, and added black pepper instead of allspice.
350g chicken livers, cleaned
175g butter, diced
1 shallot, finely chopped
1 tsp thyme leaves, finely chopped
75ml madeira (I used brandy)
75ml double cream
½ tsp salt
1 allspice berry, ground (I ground black pepper}
¼ tsp ground ginger
1. Cut the livers into roughly 1.5cm pieces, and heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.
2. Add the madeira to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the cream, salt and spices and whizz until smooth. Add all but 75g of the butter, and whizz again. Taste for seasoning and adjust if necessary.
3. Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining butter and pour on top, then refrigerate until set.
Sobeys sells prepackaged livers so I bumped everything up to 450g of livers and it tastes great. There is one good whack of paté there - far more than just the two of us can consume over a short time.
Does anyone see issues in freezing some given our recipe?