1 bay leaf 8 thin bacon slices Preheat oven to 350 F. Melt butter in heavy large skillet over medium heat. Add onion; saute until golden, about 10 minutes. Transfer mixture to large bowl. Add brandy to skillet; simmer until reduced to 1/4 cup, about 6 minutes. Pour brandy over onion. Mix in garlic, salt, thyme, pepper and allspice. Add meats, eggs and pistachios to mixture; mix well. Place bay leaf in center of 8-1/2x4-1/2x2-1/2-inch loaf pan. Line pan with bacon slices, arranging crosswise and allowing ends to overhang sides of pan. Spoon pate mixture into pan; smooth top. Fold bacon ends over pate. Place loaf pan in 13x9x2-inch baking pan. Add enough hot water to baking pan to come 1 to 1-1/2 inches up sides of loaf pan. Bake until meat thermometer inserted into center of pate registers 180 F, about 1 hour 30 minutes. Remove loaf pan from water. Pour off any liquid from pate. Top with foil. Place smaller loaf pan atop pate; fill with heavy objects such as cans. Chill overnight. Turn out onto platter to serve.