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1
Preheat the oven to 425F (220C).
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2
Heat the butter in a heavy skillet and add the shallots.
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3
Cook briefly, stirring.
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4
Add the liver and sprinkle with the thyme and bay leaf.
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5
Cook about 2 minutes, stirring occasionally.
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6
Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger.
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7
Empty the veal into a mixing bowl.
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8
Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger.
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9
Add the pork to the veal.
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10
Put the liver mixture in the food processor or blender and blend it as finely as possible.
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11
Pour and scrape it into the bowl with the pork and veal.
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12
Add the ham and pistachios.
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13
Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers.
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14
To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through.
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15
Taste the patty and add more seasonings as desired.
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16
Pack the mixture in a 5- or 6-cup loaf pan.
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17
Smooth the top, rounding it slightly.
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18
Place the bacon slices on top.
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19
Cover tightly with foil and place the pan in a heatproof baking dish.
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20
Set the dish on the stove and pour in boiling water around the loaf pan.
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21
Bring the water to a boil.
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22
Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F.
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23
Remove the pan from the oven and let stand until ready to serve.
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24
The pate' is excellent hot or cold.
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25
Cut it crosswise into slices and serve.
