Cover the livers with iced water and leave for about 2 hours. Drain and pat dry. Mix with 2 pinches of salt and a small pinch of pepper and the brandy and oil. Place in a terrine and leave for 2 hours.
Cover the terrine with foil and put in a bain marie for 40 mins. In a preheated oven 150°C. The livers should be firm but still slightly pink on the inside. Allow to cool and drain the livers, select 8 livers and put to one side.
Press the rest through a sieve. then whisk in the butter working it until it is creamy. Correct the seasoning and pack the mixture into a terrine.
Refrigerate for 24 hours and serve sliced with toast