Rinse and trim the beef liver and slice it thickly to ensure that the middle of the slices stay slightly pink after frying.
In a frying pan over a medium heat, warm the oil and add the onion. Cook and stir for a few minutes until soft, about 4 to 6 minutes. Add the liver and the bay leaf and cook and stir for a further few minutes to brown the liver.
Stir in cream and brandy. Add salt, pepper, nutmeg and coriander seeds. Bring to the boil and immediately turn off the heat.
Spoon the mixture into a food processor and blitz until smooth and creamy. Line a small tray or cutting board with a sheet of greaseproof paper then spoon the pate on top and spread it out just a little bit.
In a bowl, cream together the butter with the mustard and parsley then spread this on top of the pate. Using the greaseproof paper to help you, roll the pate into a log then place in the fridge for a few hours to set.
After a few hours the pate should be firm and set. Remove from the fridge and slice and serve.