Pate de Campagne

Does anyone remember that one Christmas Eve when we ate all the pate with baguette and did not have room left for the main course? We actually ate the main course the next day.

Ground together:

1 + 1/4 lb. boneless chicken or turkey
1/2 lb. cooked pork
1/2 lb. cooked ham
2 cloves crushed garlic
3 scallions, chopped
1 onion, chopped fine
1 T parsley, chopped
1 bay leaf
1 tsp thyme
salt and pepper

Mix together:
2 eggs, lightly beaten
1 T flour
1/2 c. softened butter
1/4 c. brandy
1/2 lb. bacon (to line pan)

Mix all ingredients from the first group, then add eggs, flour, butter, and brandy. Line 1 +1/2 qt. dish with bacon slices. Pat meat mixture into dish, cover with foil, and bake in water bath for one hour in 350F oven. Cool and refrigerate 24 hours before serving. Unmold pate onto a plate and cut thin slices. Serve with baguette slices and cornichons (little dill pickles).