Heat the oil in a large heavy skillet and saute the onions until lightly browned. Remove onions. Add the livers, mushrooms, and apples and saute, turning the livers on both sides until lightly browned. Do not overcook.
Add the onions and brandy and simmer 3-4 minutes. Spoon the mixture with the eggs into a meat grinder and grind into a large bowl, making sure to add the juices from the pan. Add salt and pepper to taste and stir well. Cover and refrigerate. Using the meat grinder gives an old-fashioned texture but you can use a food processor for a finer result.