Wash and drain the chicken livers
Check the livers for connective tissue or large chunks of fat; remove said when found.
Move the livers to a large bowl and soak them in the milk for an hour under refrigeration.
Remove the livers from refrigeration and drain
Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown for about 3 to 5 minutes.
Add the shallots and sauté for 1 minute.
Add the livers to the pan, spreading evenly. (One Layer Please)
Saute the liver until one side takes color ~ 2 minutes
Flip the livers and repeat
Add the capers, thyme, and garlic, and sauté another minute.
Turn off the heat, and remove the pan from the stove. (We will deglaze with the brandy, which can flame up.) PLAY IT SAFE.
Add the brandy and let the alcohol cook off for 2 minutes.
Return the pan to the stove and turn to high heat.
Let the brandy boil and reduce to the consistency of syrup, about 1 to 2 minutes. (do watch for flame ups, if it does so, simply cover the pan)
Turn off the heat and allow the mixture to cool.
Move the livers to your food processor; pulse the processor to start the puree
Add the remaining butter and the cream and purée.
Load into serving ramekins or molds, and cover
Refrigerate for at least one hour or up to a week.
Serve this with baguette toast, crackers, thinly sliced onions, or as part of an appetizer board.