Heat oven to
325F (160C). Line the bottom of two glass loaf pans, 8.5 x 4.5 x 2.5
inches (20.5 x 10 x 5 cm), with 3 strips of bacon each. Combine beef,
pork, garlic, 1/2 cup parsley, tarragon, thyme, paprika, salt, pepper,
eggs and brandy, blending very well. Combine ham, mustard, nutmeg and
1/4 cup sherry, blending very well. Put 1/4 of the beef mixture in each
of the prepared pans, packing it firmly. Sprinkle each with 1/4 cup of
green onions and 1/4 cup of parsley. Top each with half the ham mixture
then another 1/4 cup green onions and 1/4 cup parsley. Add a layer of
the beef mixture, dividing it evenly between the two pans. Pack firmly.
Lay remaining bacon strips on top. Pour 1/2 cup sherry over all.
tightly with aluminum foil and bake 3 hours. Take pans from oven, set on
rack, remove foil and weight down the meat while it cools ( To do this
we put a layer of aluminum foil on top of each pate then top it with a
layer of heavy cardboard cut so it goes down into the pan and rests on
top of the foil. On this we set the heaviest cans we can find in our
cupboard). Remove weights from pates when they are cool and cover pans.
Chill very well before serving. Serve with crackers or melba toast for
hors-d'oeuvre or serve a slice as the appetizer for dinner.