Melt the butter, sprinkle in the flour and cook until the flour has lost its raw taste, then add the milk a little at a time. Whisk thoroughly until the roux is smooth. Add salt, allspice and pepper.
Boil the bacon with one onion, a couple of sprigs of thyme and a couple of bay leaves in just enough water to cover, for about 30 minutes. Leave to cool.
Cut 1 onion into quarters and mince it together with the liver and anchovies in a food processor. Pass the cooked bacon through the food processor as well and mix it with the liver mixture and 2 eggs; add salt and stir thoroughly.
Divide the pâté mixture between 5–6 pâté tins, and place bay leaves and sprigs of thyme on top. If desired, place some of them in the freezer and bake the rest in a bain-marie at 200°C for approx. 40 minutes.
