Chicken Liver Pate

1/2 cup butter (divided)
1/2 pound chicken livers, trimmed
1 small onion, finely chopped
1 clove garlic, crushed
1 Tablespoon brandy or dry sherry
Salt and pepper
Grated nutmeg

Melt half the butter in a skillet.  Add the livers, onion and garlic, cover and cook gently for 5 minutes.  Remove from the heat, cool slightly, then add the brandy or sherry, with salt, pepper and nutmeg to taste.  Process in a blender or food processor until smooth.

Spoon into a small serving dish and place the bay leaf on top.  Melt the remaining 4 Tablespoons of butter and pour over the pate.  Chill until firm. Serve with toast.  Serves 4.