Country Terrine

• 1 lb pork
• 2/3 lb veal
• 1/2 lb bacon
• 2 fluid ounces cognac
• 2 eggs
• 2 sprigs thyme
• 2 bay leaves
• nutmeg
• salt & pepper

1. Cut the meats into cubes.
2. In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse.
3. Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
4. Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a pate terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
5. Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
6. Bake in pre-heated oven at 180u0b0C / 350u0b0F for 1 h 30.
7. Let it cool down then keep in fridge for at least 12 hours before serving.
8. Serve with French bread and cornichons (gherkins).

pork, veal, bacon, fluid ounces cognac, eggs, thyme, bay leaves, nutmeg, salt

Taken from www.food.com/recipe/country-terrine-172611 (may not work)