Terrine de Campagne

Ingredients

• Cognac or brandy - 2 tablespoons
• Bread slices - 4, crusts removed
• Heavy cream - 1/2 cup
• Eggs - 2
• Ground nutmeg - 1/4 teaspoon
• Ground allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Ground black pepper - 1 teaspoon
• Fresh thyme - 1 tablespoon, chopped
• Fresh parsley - 1/4 cup, chopped
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Bacon - 8 ounces, finely chopped
• Ground pork - 1.5 pounds

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a large bowl, combine the ground pork, chopped bacon, onion, garlic, parsley, thyme, black pepper, salt, allspice, and nutmeg. Mix well.
3. In a separate bowl, whisk together the eggs and heavy cream. Add this mixture to the pork mixture and mix until well combined.
4. Soak the bread slices in water for a few seconds, then squeeze out the excess water. Add the soaked bread to the pork mixture and mix well.
5. Add the cognac or brandy to the mixture and mix until evenly distributed.
6. Line a terrine mold or loaf pan with plastic wrap, leaving enough overhang to cover the top of the terrine.
7. Transfer the pork mixture to the terrine mold, pressing it down firmly to remove any air pockets.
8. Fold the plastic wrap over the top of the terrine to cover it completely.
9. Place the terrine mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the terrine mold.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 2 hours.
11. Remove the terrine from the oven and let it cool to room temperature.
12. Once cooled, refrigerate the terrine for at least 4 hours, or overnight, to allow it to set.
13. To serve, remove the terrine from the mold, discard the plastic wrap, and slice into thick slices. Serve with crusty bread and cornichons.