Cook mushrooms, onions and garlic in oil over medium heat
until tender, stirring often.
Add sherry, salt, pepper, thyme and nutmeg. Heat to boiling. Reduce heat;
simmer 5 minutes, stirring often. Remove from heat.
Stir in pork, chicken and pork fat along with pistachios, eggs and parsley.
Beat mixture with wooden spoon until thoroughly mixed.
Line bottom and sides of 8 1/2 inch x 4 1/2 inch loaf pan with bacon slices,
letting excess bacon hang over sides of pan. Reserve some bacon for top of
loaf. Spoon pork/chicken mixture into loaf pan, packing down firmly. Fold
bacon slices over; top with reserved bacon slices.
Bake at 350 degrees F for 1 1/4 hours or until done (180 degrees F).
Pour off as much accumulated fat and juices as possible. Cover surface of
pāté with plastic wrap. Place another loaf pan on top of pate; weight loaf
pan with as much weight as possible. Cool outside refrigerator for at least
1 hour. Refrigerate overnight.
At service:
Remove weighted loaf pan and plastic wrap from pāté. Remove pāté from loaf
pan. Slice into 1/4 inch-thick slices. Serve with cornichons and/or olives.
