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)