Cut away any greenish stained liver, as even a scrap will make the pate bitter, and pull away from its connecting threads. Heat 1 tbsp butter in a non-stick frying pan until just foaming. Add half the livers and saute quickly until golden brown on each side and still quite soft in the middle. Remove livers to plate. Add another tbsp butter and saute remaining livers the same way until golden brown. Return first batch of livers to pan with second batch, increase heat and tip on brandy. Ignite brandy with a match, tilting pan to spread flames. Add a little salt, pepper and grated nutmeg. Transfer livers to food mill or food processor and incorporate remaining butter. Check seasoning. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/