1. Heat the oil in a frying pan and fry the pork and bacon quickly. Add the chopped onion, thyme, bayleaf and garlic.
2. Add the prepared livers, and continue to fry very quickly until they are sealed; on no account should the livers be cooked through. Season with salt and pepper.
3. Allow to cool then pass several times through a fine mincer or chop finely in a bowl chopper.
4. Add the cream and brandy and correct the seasoning.
5. Line a 1.5 litre mould or terrine with the lean bacon overlapping at the top.
6. Fill the mould with the mixture, then fold over the bacon slices.
7. Place the mould in a bain-marie of water; cover with either greaseproof paper or a lid and cook in the oven at 175°C for 2 hours.
8. Remove the mould from the bain-marie. Remove the lid or greaseproof paper and place a flat dish on top of the pate together with a weight to push the pate down. Allow to get cold so that the fat sets, leaving it for eight hours in a refrigerator before serving.
9. Serve slices garnished with lettuce, tomato and slices of cucumber, accompanied by hot toast.
1. To obtain a very fine, smooth pate, pass the liver through a sieve, or use a food processor. For a coarser, peasant-style pate, use a coarse sieve.
2. When cooked, the juice and fat should be clear and free from all traces of blood.