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1
Combine the veal, pork, livers and ham in a large mixing bowl.
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2
Add the bay leaves, salt, thyme, oregano, pepper, onions and garlic.
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3
Mix well.
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4
Stir in the brandy and port.
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5
Cover with plastic wrap and refrigerate for 24 hours.
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6
Remove and drain well.
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7
Stir in the egg white and parsley.
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8
Line an earthenware terrine with the pastry dough.
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9
Leave enough of the dough overlapping all sides of the pan so that the pastry will completely cover the top of the pate mixture when folded over.
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10
Spoon half of the meat mixture evenly over the bottom of the crust.
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11
Place the eggs down the center of the meat.
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12
Preheat the oven to 350 degrees F. Spoon the remaining meat mixture over the eggs and press firmly.
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13
Fold the overlapping dough over the top of the meat mixture, sealing the edges completely.
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14
Using a sharp knife, cut a small circle out of the center of the pastry.
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15
Lightly brush the top of the pastry with the beaten egg.
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16
Place the mold on a baking sheet and place in the center of the oven.
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17
Bake for 1 1/2 hours or until the internal temperature reaches 165 degrees F. Remove from the oven and cool completely.
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18
Refrigerate the pate for at least 8 hours.
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19
The pate can be served either at room temperature or cold.
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20
Slice the pate into 1-inch slices and serve with the brown bread, blue cheese, mustard and pickle
