Before the firing squad, I'd have this.
3 tablespoons butter
1 pound chicken livers, trimmed of fat
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground white pepper
1 teaspoon dry mustard powder
1/2 cup (1 stick) room temperature sweet butter, chunked
1 tablespoon brandy
1 loaf French bread
Melt butter in a medium skillet. Add chicken livers, onion and garlic and cook gently over medium-low heat about 8 minutes or until liver is cooked through. Allow to cool.
Place chicken liver mixture in a food processor. Add salt, white pepper, dry mustard, sweet butter and brandy. Puree until smooth. Transfer to a small bowl. Spread on a thin slice of French bread. Enough for about 8 - 10 people.