Sauté onions and garlic in butter 8 minutes or until soft; cool slightly.
Combine onion mixture, veal, cream, eggs, brandy, thyme, 2 tsp. 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.
For Vinaigrette: Whisk ingredients such as olive oil, vinegars, mustard, 2 tsp. salt and black pepper until blended.
Remove and discard bay leaves. Cut each terrine into 24 slices. For each portion: Toss 2 ounces greens , 1 ounce tomatoes and ½ ounce olives with 2 tablespoons Vinaigrette. Plate with 2 slices terrine and 2 crostini.