Pâté is one of those things that, if you love it, you really love it. I really like making my own, homemade, pâté, it can be just what I want it to be. That being said, however, I am quite 'conservative' about how my pâté should taste; I like a good livery flavour and not too many extra (for which read extraneous) flavours. I would much rather eat a small portion of a good, simple pâté like this one than have twice the amount of strange, ersatz pâté, with odd things added to it. This seems especially to be a problem in the run-up to Christmas, but the supermarkets especially (though independent butchers are not totally immune; I have seen some very odd things in my time) do seem keen to push pâté on us as a 'luxury' food, studded with all manner of fruits and striated with bizarre, and jarring, vegetable purées. No matter, though, once you taste this you will always want the good stuff... 
I use GIA's Garlic Purée in my pâté, because I like it to be as smooth as possible. You can, of course, substitute a minced clove of fresh garlic.
2 x 227g cartons of frozen chicken livers, defrosted and drained
200g butter
2 tbsp double cream
2 tbsp brandy
1 tbsp garlic purée (and see above)
Heat a frying pan and melt the butter. Fry the chicken livers until well browned, the put everything from the pan into the food processor, with all the other ingredients. Whizz to form a smooth purée, then pour and scrape into ramekins or one larger serving dish. Chill the pâté until set, and until needed. Serve with hot toast, warm rolls and, for my preference, a dish of cocktail gherkins (or cornichons, if you must) to provide tang and crunch.
Cath xx
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