1. Cut the liver into small chunks and roughly chop the onion.
2. Take 1/2 of the butter in a deep bottom pan and let it melt at medium temperature.
3. Add the bay leaf.
4. Now add chopped onion and also garlic paste and fry for a minute.
5. Add chopped liver.
6. Now add ground cinnamon and cook on low flame till the liver changes color.
7. It will take hardly 2 minutes.
8. The liver will start releasing moisture by this time.
9. At this point add both black pepper and also salt and give it a mix.
10. Now add half of the remaining butter and mix well.
11. Add thyme at this point.
12. Cook for 5 minutes and switch the flame off. 
13. Discard the bay leaf and add brandy and give it a mix.
14. If making a non-alcoholic version, just skip the brandy.
15. Let it cool and make a smooth paste using the food processor.
16. Once done transfer in a ramekin or a choice of the bowl.
17. Even the top with a spoon.
18. On the same pan that was used for making the pate, melt the remaining butter.
19. Spread the melted butter over the pate.
20. Refrigerate it for 2 hours. 
21. The pate will set by then with butter set in the top.
22. You can store it in the refrigerator for 7 days. 

To Serve

Take a fresh slice of bread or baguette, or a cracker and spread the pate and enjoy it.