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1
Rinse the livers in cold water and pat dry with paper towel.
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2
In a small enough bowl, combine the livers and milk, making sure that the milk covers the livers.
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3
Cover with plastic wrap and refrigerate at least 8 hours or overnight.
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4
After the refrigeration, drain the livers well.
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5
In a large heavy skillet, heat the oil over medium-high heat.
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6
Add the livers, onions, thyme, bay leaves, only 1 teaspoon salt, and the white pepper.
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7
Cook, stirring occasionally, until the livers are just slightly pink and the onions are soft, which should take about 5 minutes.
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8
Carefully add the brandy and cook until the liquid is evaporated and the livers are fully cooked through, but still tender.
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9
Remove from the heat, and spread onto a large plate to cool.
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10
After it is cooled to room temperature, transfer to a food processor.
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11
Add the cream cheese and butter, and process on high speed until smooth.
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12
Add the remaining 1/2 teaspoon of salt and pulse to blend.
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13
Line a 5-cup loaf pan or baking dish (8 1/2” by 4 1/2” by 3” deep) with plastic wrap, leaving an overhang of several inches.
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14
Spoon the mixture into the pan or baking dish, smoothing out with a rubber spatula.
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15
Wrap the pan or dish with the overhanging wrap and chill until firm, at least 8 hours or overnight.
