Lightly saute onion and garlic in 1/2 cup butter or margarine until soft.
Add chicken livers and cook for a further 2-3 minutes.
Add chopped parsley, bay leaf, thyme, salt and pepper.
Cook for a further 2 minutes.
Remove bay leaf.
Cool and pound all the ingredients well together, using a potato masher or a wooden spoon, or puree the mixture in an electric blender.
Melt remaining butter or margarine and add together with brandy.
Pack into a pate mold, or a small loaf tin, lined with a strip of aluminium foil, and chill thoroughly, covered with plastic wrap or aluminium foil.
Turn out and serve garnished with crisp radishes and accompanied by thin slices of fresh, hot, crisp toast or slices of fresh French bread.
This pate is delicious, easy to make and suitable for serving as a first course.