Mince the shallots, garlic, and herbs and saute over medium heat in 1/2 stick of butter for several minutes. Add the livers, salt, and pepper to the pan and contiune cooking until livers are barely pink in the center. Remove from heat, add the brandy, and allow to cool.

Meanwhile, cook a stick of butter in a small pot over low heat for five minutes, skimming off the foam. Strain the clarified butter thought a paper towel, leaving the dark solids in the the pot.

Puree the liver mixture in a food processor, adding the remaining 1/2 stick of butter in small pieces. Stir in the peppercorns. Transfer the pâté to (two or three) small ramekins, pour on clarified butter to cover, and garnish with sprigs of thyme. Refrigerate for at least a day. Serve with toasted baguette slices.