Make sure remove any sinewy bits. Melt 25g of butter in a frying pan, add in the livers and fry over a medium heat for 7-8 minutes, stirring.
Cut a few in half to check they are cooked through.
Transfer to a food processor with any juices.
Melt another 25g of butter in the frying pan.
Add the shallots garlic, rosemary and thyme sprigs.
Fry for 3-4 minutes then pour in the brandy and white wine.
Simmer for 2-3 minutes until reduced by about two-thirds.
Place a sieve over a bowl, then tip the contents of the pan into the sieve and press down to collect all the juices.
Pour the juices in the food processor, and season with salt and pepper.
Melt another 50g butter in the frying pan and pour this into mixture, along with the double cream.
Blitz it all together, until the mixture is very smooth.
Spoon the mixture into 4 small ramekins (about 100ml) or similar dishes.
Smooth the tops to flatten them.
Gently melt the last 25g of butter in a small saucepan.
Remove from the heat and let the white solids settle on the bottom of the pan.
Spoon off the clear (clarified) butter and pour it over the top of each ramekin of pâté to cover fully.
Lightly press a rosemary sprig and a scattering of thyme leaves into the butter.
Cool, then cover and chill overnight.
Serve with crackers or toasted breads.