2 qt water
2 tsp peppercorns
2 tsp whole cloves
3 bay leaves
few sprigs of parsley
2 1/2 pounds very fresh chicken livers
2 C (4 sticks) butter -- softened
1 small onion -- finely chopped
1 large garlic clove -- minced
1 Tblsp salt
2 tsp dry mustard
1/2 tsp nutmeg(freshly ground -- if possible)
1 Dash hot pepper sauce
1/4 C brandy

Combine first 5 ingredients in a 4-quart saucepan.
Bring to a boil and simmer 10 minutes, strain (I just make a little bag
out of cheesecloth and tie it with string so I don't have to strain it).
Add chicken livers to liquid. Cook just below simmering point until
liquid is clear and rosy and livers are done, about 10 minutes. Drain
livers and pass once through meat grinder. Set aside.
In large mixing bowl, blend together remaining ingredients except
brandy. Add liver and mix until smooth. Stir in brandy. Line a 9x5
inch loaf pan with aluminum foil. (I use a mold and line it with cheese
cloth).
Pack pate into pan(or mold). Chill thoroughly before serving.
Note: Flavors will develop more fully if pate is allowed to chill
overnight.