2 pounds chicken livers
12 bay leaves
6 cloves garlic, minced
1 cup  dry white wine
1/2 cup  brandy
1 1/2 pounds bulk pork sausage
1 pound baked or boiled  ham, cut into chunks
10 slices firm white bread
1/2 cup light cream
Grated zest of 2 oranges
1 1/2 cups coarsely chopped pecans
Salt and pepper to taste
1 pound sliced bacon

The night before you plan to make the Pâté, place the chicken livers, 3 of the bay leaves, the garlic, wine and brandy in a glass bowl. Cover and refrigerate overnight.

The next day, process the chicken livers with the liquid and bay leaves to a purée in a food processor fitted with a steel place. Remove to a large mixing bowl.

Sauté the sausage in a large skillet over medium-high heat, crumbling it with a fork, just until it is no longer pink. Spoon off the excess fat and process the sausage in the food processor just until coarsely ground. Add to the liver mixture. Process the ham in the food processor until coarsely ground and add to the liver mixture. Stir until thoroughly combined.

Process the bread and light cream together in the food processor. Add to the meat mixture and mix well. Stir in the orange zest and pecans. Season to taste with salt and pepper. Preheat oven to 350° F . Place 3 bay leaves in a row down the center of each of three 9 x 4-inch loaf pans. Arrange the bacon slices crosswise in each pan to line it completely. Pack the Pâté mixture evenly into the 3 pans. Fold the ends of the bacon slices over the top. Cover each loaf pan completely with aluminum foil. Place the 3 pans in a large baking pan. Pour hot water into the large pan to come halfway up the sides of the loaf pans. Bake for 1 1/2 hours. Remove the pans from the water bath and let cool for 30 minutes.

Weight the Pâté overnight in the refrigerator by placing heavy cans or weights on small boards or pans that fit directly on the Pâté. Un-mold the Pâté from the pans, wrap, and refrigerate until ready to serve.