Soak Raisins: Place the raisins in a small bowl, cover with brandy, and let them soak for 1 hour.

Prepare Reduction: In a small deep saucepan, combine white wine, port, shallots, and garlic. Simmer until the mixture is reduced by two-thirds, about 10 minutes. Strain through a fine sieve and let cool.

Process Livers: In a food processor, puree the chicken livers until smooth. Incorporate the wine reduction, eggs, and slightly cooled melted butter. Season with salt and pepper.

Assemble Pâté: Stir nuts into the liver mixture. Drain raisins and distribute them among the ramekins. Over the raisins, pour the liver mixture, leaving space at the top.

Bake: Set ramekins in a bain-marie setup using a roasting tin. Pour hot water up to two-thirds of the ramekins' height, cover with foil, and bake at 160C for 35-40 minutes. A knife inserted should come out hot and clean.

Seal and Garnish: Remove from heat, top each with clarified butter, and garnish with raisins and nuts. Let set before cooling.

Serve: Accompany each ramekin with slices of toasted walnut bread and dressed salad leaves.