Sauté onions and garlic in butter 8 minutes or until soft; cool slightly.
Combine onion mixture, veal, cream, eggs, brandy, thyme, salt, allspice, white pepper, pepper sauce and cloves, mixing lightly but thoroughly.
Portion 13 ounces veal mixture into greased 13 x 3-inch loaf pan; press to form even layer. Top with 5 ounces green onions in even layer; cover with 13 ounces veal mixture. Top with 4 ounces sun-dried tomatoes; cover with 13 ounces veal mixture. Top with 5 bay leaves. Repeat for second terrine.
Cover each terrine securely with aluminum foil. Place in boiling water bath. Bake in 350°F oven 1½ hours.
Remove from water bath; cool slightly. Weight each terrine with 2-pound weight until completely cool. Refrigerate 24 hours.
Remove and discard bay leaves. Cut each terrine into 24 slices. For each portion: Plate 3 slices terrine on top of 2 ounces greens. Serve with lavosh crackers.