Melt butter in a small saute pan and cook onion over low heat until soft but not brown, 10-15 minutes. Leave to cool. In a food processor, puree the pork, pork fat, veal, pork or chicken liver, garlic, allspice, cloves, nutmeg, eggs, cooked onion, brandy, salt and pepper. Divide the mixture in half if it does not all fit comfortably in the machine. Saute a small piece of mixture and taste for seasoning. It should be highly seasoned. If not, add more salt and pepper. Set oven at 350F. Line the sides and base of a 1-quart terrine mold with bacon, reserving 2 slices. Pack pork mixture in the mold and smooth the top. Cut remaining bacon in thin strips and arrange in a lattice on top of the pate. Cook the pate, uncovered, ion a water bath until done when tested with a skewer, 1.1/4 to 1.1/2 hours. Let pate cool to tepid. Insert a board that fits inside the rim of the terrine. Distribute weights on top and chill. Serve pate from the mold, and cut in slices at the table. The pate should be made at least 48 hours ahead so that the flavours mellow. It can be kept up to 5 days in the refrigerator. Variations: Pate de porc solgnote (Pork pate with Hazelnuts) Add 1 cup toasted peeled hazelnuts to the pork mixture. Pate de Pork Marbree (Marbled Pork Pate) Roll each chicken liver in very thinly sliced pork fat or fat bacon. Make pate mixture without livers. Pack half of the mixture into the mold and place livers down the center. Cover with remaining mixture and bake. When sliced, the pate is marbled with liver outlined in fat. Source: Classic french Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip