In a large skillet over medium heat, melt 2 tablespoons of butter.

Add the onion and garlic, sauté for 5-7 minutes until softened.

Add the chicken livers, salt, pepper, thyme, and nutmeg to the skillet.

Cook, stirring occasionally, until the livers are cooked through but still slightly pink inside.

Pour in the Pedro Ximénez sherry, carefully ignite it with a lighter or match, and shake the pan gently until the flames subside.

Let it cool.

Transfer the liver mixture to a food processor.

Add the remaining butter and brandy.

Blend until smooth.

Then, slowly pour in the cream while pulsing until well combined.

Spoon the mixture into individual ramekins or a serving dish.

Smooth the top with a spatula and refrigerate for at least 2 hours until firm.

In a small saucepan, combine the sherry and gelatin.

Let it sit for a minute, then heat over low heat until the gelatin dissolves completely.

Let it cool for a few minutes.

Pour a thin layer of the gelatin-sherry mixture over the chilled pâté.

Return it to the refrigerator for at least 1 hour until the glaze sets.

Before serving, garnish the pâté with fresh parsley and serve with toasted baguette slices.