Step by step method

1. Sauté the onion, bay leaves and garlic in the margarine until fragrant and softened.
2. Add the chicken livers and sauté over high heat until well browned, but still soft in the middle.
3. Add the brandy and cook for a further few minutes. Remove the bay leaves, then puree the livers in a food processor until smooth (add cream if desired). Strain through a sieve if you want a smooth texture.
4. Melt the second 80g of margarine, stir through the pâté and season well.
5. Spoon into one dish or several ramekins as desired.
6. If not using immediately, cover the top with a thin layer of melted margarine.
7. Serve with Melba toast. Pâté will keep for several weeks if correctly stored.