Heat 30gm butter in a large saucepan over medium-high heat. Add shallot, garlic and thyme and cook, stirring occasionally, until shallot is soft (5-6 minutes). Add bacon, cook until crisp (2-3 minutes), season to taste, then transfer mixture to a food processor. Heat 30gm butter in same pan, add livers and cook until brown (1-2 minutes each side), then add to food processor. Return pan to heat, deglaze with brandy, cook for 2-3 minutes, scraping base of pan with wooden spoon, then add to food processor. Add vinegar and remaining butter to food processor, process until smooth, then add cream and process to combine. Adjust seasoning to taste, pass through a fine metal sieve, spoon into a 2½ cup-capacity mould to 2cm below rim and refrigerate until surface is just set (15-20 minutes). Pour over clarified butter to cover and refrigerate until set (2-3 hours).
For pickled shallots and curly endive salad, combine wine, vinegar and sugar in a saucepan. Season to taste and stir over medium-high heat until sugar dissolves. Bring to the boil, add shallot, remove from heat and stir to combine. Cool, drain shallot, reserving 1 tbsp of pickling liquid, and transfer to a bowl. Add curly endive and set aside. Whisk pickling liquid and olive oil to combine, season to taste, drizzle over curly endive mixture and toss lightly. Serve with pâté and toasted baguette.
Note To clarify butter, cook butter over a low heat until fat
and milk solids separate. Strain off clear butter and discard milk
solids. You will lose about 20 per cent of the volume in milk