Soak 1 pound chicken livers in 1 cup milk for 2 hours and drain. Saute 1 cup chopped sweet onions in 4 tablespoons butter. Add 2 teaspoons minced garlic for 30 seconds. Add livers, 1 tablespoon green peppercorns, 2 bay leaves, 1 teaspoon thyme, and a pinch of salt and pepper. Cook until livers are a light pink. Add ¼ cup brandy and cook until livers are done and pan is au sec, a fancy term for almost dry. You may have to remove the livers and reduce the sauce. Cool and discard bay leaves. Puree in food processor and pulse in 4 tablespoons butter.
Refrigerate. Serve with croutons and cornichons or as part of Beef Wellington. Mangia, mangia!