Prepare the cream sauce: In a saucepan, melt 3 tablespoons of butter over medium heat.

Whisk in 3 tablespoons of flour and cook for 1-2 minutes to form a roux.

Gradually whisk in 1 cup of milk, stirring constantly until the sauce thickens.

Set aside the cream sauce.

In a large skillet, cook the bacon until crispy.

Remove the bacon from the skillet and set aside to cool.

In the same skillet, sauté the chopped onions until softened and translucent.

Add the calves or veal liver to the skillet and cook until browned on all sides.

Season with pepper, salt, allspice, powdered cloves, and dry mustard.

Crumble the cooked bacon and add it to the skillet.

Separate the eggs.

Add the egg yolks to the skillet mixture.

Gently fold in the thick cream sauce.

In a separate bowl, whisk the egg whites until stiff peaks form.

Carefully fold the whisked egg whites into the liver mixture.

Pour the pate mixture into a baking dish.

Bake in a preheated oven at 350°F (175°C) for about 45-60 minutes, or until set.

Let cool completely before serving.

Refrigerate for at least 2 hours or overnight to allow the flavors to meld.