Ingredients for 8 people :

- 450 gr [1 lb] pork meat
- 300 gr [2/3 lb] veal meat
- 250 gr [1/2 lb] smoked lardoons (bacon)
- 5 cl [ 2 fl oz] cognac
- 2 eggs
- 2 blades of thyme
- 2 bayleaves
- nutmeg, salt & pepper

Recipe :

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.
2- 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.
* Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
* 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").
* Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
* Let it cool down then keep in fridge for at least 12 hours before serving.

Serve with French bread and cornichons (gherkins).