Rolls with chicken liver spread

Melt the butter in a pan and sauté the onion until soft. Add the chicken livers and fry until brown on the outside but still slightly pink inside. Add the parsley and season with allspice and nutmeg. Turn into the bowl of a food processor, add the sherry and process until smooth. Season to taste with salt and black pepper. Turn into a bowl and chill for about half an hour or until firm.
Remove the ends of the French loaves and slice the bread into 10 cm long pieces. Hollow out each piece of bread, leaving a rim about 1 cm thick. Thinly butter the inside of each piece of bread. Wrap in cling film and chill until the butter has hardened. Spoon a little of the chicken liver spread into each hollow, pressing it firmly so that the hollow is well filled. Wrap in cling film once more and chill until the chicken liver spread has hardened slightly. Cut into 1 cm thick slices before serving. Makes about 50 slices.