Terrine de Campagne

Ingredients

Ground pork

1 pound

Bacon

8 ounces, chopped

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Fresh parsley

2 tablespoons, chopped

Fresh thyme

1 tablespoon, chopped

Ground black pepper

1 teaspoon

Salt

1 teaspoon

Ground allspice

1/2 teaspoon

Ground nutmeg

1/4 teaspoon

Heavy cream

1/2 cup

Eggs

2 large

Cognac or brandy

2 tablespoons

Bread slices

2 slices (preferably stale or toasted)

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a large bowl, combine the ground pork, chopped bacon, finely chopped onion, minced garlic, chopped parsley, chopped thyme, black pepper, salt, allspice, and nutmeg. Mix well until the ingredients are evenly distributed.
3. In a separate bowl, whisk together the eggs and heavy cream. Pour this mixture into the pork mixture and stir until thoroughly combined.
4. Soak the bread slices in water for a few seconds to soften, then squeeze out the excess water. Add the soaked bread to the pork mixture and blend until well mixed.
5. Incorporate the cognac or brandy into the mixture, ensuring it is evenly distributed throughout.
6. Line a terrine mold or loaf pan with plastic wrap, leaving enough overhang to cover the top of the terrine later.
7. Transfer the pork mixture into the prepared terrine mold, pressing down firmly to eliminate any air pockets.
8. Fold the plastic wrap over the top of the terrine to seal it tightly.
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, creating a water bath.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for about 2 hours.
11. Once baked, remove the terrine from the oven and let it cool to room temperature.
12. After cooling, refrigerate the terrine for at least 4 hours, or overnight, to allow it to set completely.
13. To serve, carefully remove the terrine from the mold, discard the plastic wrap, and slice it into thick pieces. Serve with crusty bread, tangy cornichons, and a side of Dijon mustard for an added kick.