1. Preheat oven to 400 degrees. Cut the bacon, veal, liver and onion in smaller pieces and put it all in a food processor.  Pulse until coarsely chopped (you don’t want a purée.).

2. Mix with egg, flour, milk, thyme and freshly ground black pepper.

3. Cut the chicken breast into thin strips (about ¼” wide).

4. Line a loaf pan with most of the bacon slices. Arrange the strips of chicken breast and forcemeat in layers in the form, beginning and ending with chicken breast. Put the rest of bacon on top as a “lid".

5. Bake the pâté for about 1 1/2 hours.

6. Serve the pâté cold. Serve with pickled cucumbers, cornichons or fresh sliced cucumbers, and French bread.