Brown ground Veal, Chicken Liver, Onions and Celery all together over a slow fire. Soak Bread in Cream and squeeze to remove extra moisture. Mix the Bread into a Meal mixture and process everything in the food processor to make a Pate. Add two eggs and mix. Put an inch of Pate in the center of the Puff Pastry the size of the Tenderloin. Add Salt & Pepper to Tenderloins and brown in hot Olive Oil. Place Tenderloin on top of Pate. Fold Puff Pastry to encase individual Tenderloins making sure where you seal it, you do not have too much Puff Pastry. Turn over and decorate with leftover Puff Pastry (imagination is good here). Bake in a 400 degree oven 25 - 30 minutes according to how you like your meat prepared, making sure crust is browned and cooked through. Garnish with a Burgundy Mushroom Demi Glace. Serve with a Barolo or full bodied Red Wine.