Measure 110g of the butter, and set aside to soften at room temperature.
Coarsely chop the onion and apple in a food processor.
Heat 30g of the butter in a large frying pan over medium heat. Add the onion and apple, and cook until soft and lightly browned. Return contents of the pan to the food processor.
Wash the chicken livers, and pat dry. Cut in half and trim as needed.
In the same frying pan, melt 50g of the butter over high heat. Add the chicken livers and cook quickly over high heat, stirring, until browned and just done inside.
Reduce heat to low, then pour in the brandy. Carefully set alight, and let flame die out.
Place the chicken liver mixture in the food processor with the onion and apple. Add cream and process until very smooth.
Turn mixture into bowl and refrigerate until cool.
Place reserved 110g of butter in processor. Add about 1/3 of liver mixture, blend about 5 seconds. Repeat twice till all of the liver mixture is added. Add lemon juice, salt and pepper and blend well. Taste and add salt as needed.
Spoon the pate into a serving dish, or into several small dishes. Cover with the remaining butter, melted. Cover with cling film and chill in the fridge for several hours before serving.
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