Why would you want to make it without the alcohol?!
This is how I make mine:
One tub of frozen chicken livers, defrosted One large onion Two cloves of garlic butter/olive oil salt/pepper mace any dried herb I fancy tomato puree (about 2tsps - i.e. not much) brandy cream
Chop the onion and finely chop the garlic and fry gently in butter and olive oil
When softened, add the chicken livers
Season with salt/pepper, mace and herbs and cook gently till they're browned on the outside but still a little bit pink in the middle
Tip this into a blender
Add the tomato puree, cream and brandy (a generous sloosh - technical term!) to the pan that you cooked the livers in and heat this whilst stirring. Make sure that you scrape all the bits off the bottom of the pan.
Tip this into the blender, and then blend till it's all smooth.
Turn into your serving dish, cover and chill till you need to serve it. Will keep in the fridge for about 3 days.
Some people also pour clarified butter over the top to create a kind of seal. I don't because I can't be bothered clarifying butter!
(BTW - if you heat the brandy enough you will get rid of all the alcohol and just be left with the flavour, if this was your concern)