Clean the chicken livers by removing any green or sinewy bits.
Heat 30ml of melted butter in a heavy frying pan until foaming.
Fry the livers gently for 4 minutes without browning and season with salt and pepper.
Add brandy to the pan and flame for a few seconds to burn off the alcohol.
Transfer livers to a food processor and blend while slowly adding the remaining butter.
Add the double cream to the processor and blend until smooth.
Pass the mixture through a sieve into a bowl using a wooden spoon.
Transfer to a terrine dish, top with crushed peppercorns and reserved butter, then chill for two hours.
Scoop the chilled parfait onto plates and serve with toasted brioche and salad.