Melt 1 oz (25 g) butter in a frying pan and gently cook the onion until soft. Add the chicken livers and cook gently, stirring once or twice for 5 minutes. Add the mustard and nutmeg, a further 2 oz (50 g) butter, salt and pepper. When the butter has melted, remove from the heat and add the brandy, orange juice and cream. Whizz up in a liquidiser until smooth, or press through a sieve. Stir the chopped almonds into the mixture and all but a sprinkling of the chives. Transfer to an earthenware dish and sprinkle top with the remaining chives.
Gently bubble the remaining 1 oz (25 g) butter in a pan for a minute. Remove from the heat and let stand for another minute or two. Then pour the melted butter through a fine sieve or coffee strainer over the top of the pâté. Let cool. Then cover with foil and chill well in the fridge before serving with thin toast.