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1
Place the mushrooms in a bowl; pour the boiling water over.
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2
Cover; let steep until soft, about 15 minutes.
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3
Strain through a sieve, reserving the liquid.
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4
Finely chop the mushrooms.
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5
Meanwhile, in a large saute pan, melt 1 tablespoon of the butter over medium-high heat.
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6
Add half the chicken livers and half the thyme; season with salt and pepper.
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7
Saute until the livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes.
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8
Remove from heat; stir in 1/2 tablespoon of the brandy.
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9
Transfer the mixture and all juices to a large bowl.
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10
Repeat with the remaining livers.
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11
Melt 2 tablespoons of the butter in the pan; add the bread cubes and reserved mushroom liquid, scraping up browned bits from the bottom of the pan.
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12
Combine with the liver mixture.
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13
Working in batches if necessary, transfer the mixture to the bowl of a food processor fitted with the metal blade.
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14
Process until smooth, about 3 minutes.
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15
Add lemon juice; adjust seasoning.
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16
Transfer to a 2-cup dish.
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17
Melt the remaining butter in a small saucepan over low heat.
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18
Skim off the white foam from the surface; discard.
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19
Drizzle the melted butter butter over the pate refrigerate, covered, until the butter is set, at least 1 hour and up to 4 days.
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20
Bring to room temperature before serving; scrape off the butter, if desired.
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21
Serve with toast points.
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22
Preheat the oven to 375F.
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23
Slice crusts off bread, and cut each slice into quarters to form four triangles.
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24
Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once.
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25
Transfer to a wire rack; let cool slightly.
