A professional butcher French friend gave me some tips to avoid bad digestion pates :

1)Onions: It is important to put them and sauté them in preparing raw, are more digestible.
2) Parsley: Be careful not to get any stem, you have to put the leaves and only leaves.

Ingredients:
750 g minced pork (I also tested with a mixture of pork and beef and is not too dry)
500 g of calf liver
250 g the bacon
1 large onion, chopped
200 g fresh mushrooms (Optional)
1 sprig of parsley ( leaves only )
3 fresh thyme sprigs
5 garlic cloves, the germ center
1 tablespoon salt
1 teaspoon pepper
1/4 teaspoon of nutmeg
1/2 teaspoon ground chilli
3 tablespoons cognac or dry white wine
100 g pancetta or bacon to line the mold
2 bay leaves

In a skillet, brown in a little butter onion, garlic and chopped mushrooms until golden brown and a little book.

With a culinary robot turmix or, mixed vegetables browned, parsley, bacon and calf's liver cut into pieces. Blend until the mixture without becoming too thin.

In a large bowl or salad bowl, to the mixture and add the meat, salt, pepper, thyme, nutmeg, ground chilli and brandy.

Mix with hands until the spices have blended well with the rest of the ingredients.

Line a rectangular pan with a few slices of pancetta or bacon.
Pour the mixture to fill the container and cover with the thyme sprigs and bay leaves.
Cover with foil and bake in preheated oven at 180 C for 1h30 to be cooked when 2h.El paté to introduce the tip of a knife comes out clean and no trace of red liquid.

If you have a quick read thermostat, should be 80 C