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1
Preheat oven to 425 degrees.
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2
Cut pork and veal into cubes and set aside.
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3
Cut ham into 1/2-inch cubes.
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4
There should be about 2 cups.
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5
Set aside.
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6
Carefully trim chicken livers.
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7
Cut off and discard any connecting membranes.
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8
Heat butter in a heavy skillet and add shallots.
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9
Cook briefly, stirring.
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10
Add chicken livers and sprinkle with thyme and bay leaf.
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11
Cook about 2 minutes, stirring occasionally.
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12
Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger.
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13
Empty veal into a mixing bowl.
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14
Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger.
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15
Add pork to veal.
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16
Put liver mixture into the container of a food processor or electric blender and blend as finely as possible.
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17
Pour and scrape this into the bowl with ham and veal.
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18
Add the reserved two cups of cubed ham and the pistachios.
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19
Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers.
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20
To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through.
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21
Taste the patty and add more seasonings as desired.
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22
Pack the mixture into a 5- or 6-cup loaf pan.
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23
Smooth over the top, rounding it slightly.
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24
Place bacon slices on top.
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25
Cover closely with foil and place pate in a heatproof baking dish.
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26
Set the dish on the stove and pour boiling water around loaf pan.
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27
Bring the water to the boil.
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28
Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees.
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29
Remove pate from oven and let stand until ready to serve.
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30
This pate is excellent hot or cold.
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31
Cut it crosswise into slices and serve.
