Rinse the livers in cold water and remove any membranes or discoloured pieces.
Melt 1 oz. of the butter in a small saucepan over low heat and saute the livers, until firm but still pink inside, about 3 to 4 minutes.
When cooked, drain and transfer them to a basin previously rubbed with the garlic.
Add the sherry and brandy to the juices remaining in the pan, bring to the boil and remove from the heat.
Mash and pound the livers to a paste, add to them generous seasonings of salt and pepper, the spice, the remaining butter (softened if necessary) and the liquid from the pan.
Mix very thoroughly, then pack into small pots or a dish.
Cover and leave to become cold.
Garnish with parsley and serve with hot toast.