In a large fry pan melt the butter over a moderate heat and stir in garlic and chicken livers.
Add the bay leaves, herbs and chilli sauce and cook until the chicken livers are cooked through (approximately 5 minutes when cut surfaces have no pink colour). As the livers cook, cut the livers into smaller portions (either using kitchen scissors or a knife).
Add the cream and bring the mixture back to the boil. Add the brandy, salt and pepper and continue to simmer.
Remove the bay leaves, then puree the hot mixture in a food processor. Sieve the mixture twice to remove any large or fibrous pieces.
Pour into small containers, cover and refrigerate until firm.