-
1
In a mixing bowl, combine the veal, ham, pork, and chicken livers.
-
2
Add three of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, brandy, and port.
-
3
Toss well and cover.
-
4
Refrigerate for 24 hours.
-
5
Remove from the refrigerator and drain the mixture, discarding the liquid.
-
6
Remove the bay leaves.
-
7
Using a standing mixer with a meat grinder fitted with a 1/2-inch die, grind the meat once.
-
8
Transfer the mixture to a large bowl.
-
9
Add the egg whites, pistachios, and parsley.
-
10
Mix well.
-
11
Line the bottom and sides of two earthenware terrines with the bacon.
-
12
Leaving enough of the bacon overlapping all sides of the pan so that the bacon will completely cover the top of the pbti mixture when folded over.
-
13
Divide the mixture equally between the two pans, pressing down with your fingers.
-
14
Fold the overlapping bacon slices over the mixture to encase it.
-
15
Top each pate with 4 bay leaves.
-
16
Set the pans in a roasting pan large enough to accommodate both and place in the oven.
-
17
Pour boiling water into the roasting pan to come three quarters of the way up the sides of the pan.
-
18
Bake for 1 1/2 hours or until the internal temperature reaches 170 degrees F. Remove from the oven and carefully drain off any excess fat, by pouring or by using a bulb baster.
-
19
Cover the pans with aluminum foil, then place a 2 to 3 pound weight on top of each pati.
-
20
Return to the oven and bake for 1 hour.
-
21
Remove from the oven and with the weight still on refrigerate for at least 8 hours before serving.
-
22
Remove the bay leaves.
-
23
Cut into 1/2-inch slices and serve.
