In a mixing bowl combine egg and milk. Stir in bread crumbs, onion, parsley, oregano, thyme, sage, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Add veal and beef; mix well.
Pat one-fourth of the meat mixture into an 8x4x2-inch loaf pan. Arrange green beans lengthwise atop meat. Top with another one-fourth of the meat mixture. Arrange hard-cooked eggs atop meat. Top with another one-fourth of the meat mixture, the carrot strips, and remaining meat mixture.
Bake in a 350 degree F. oven for 1-1/4 to 1-1/2 hours or until instant-read thermometer registers 160 degrees F. Remove fat with a spoon as it accumulates during cooking.
Cool in pan for 10 minutes. Drain off any remaining fat. Cover with foil. To weight pate, place canned vegetables or other heavy object on loaf in pan. Chill overnight. Remove weight. Remove pate from pan. Wrap and store up to 3 days. Serve with Dijon-style mustard, if desired. Makes 8 servings.