Recipe: Terrine de Campagne

The night before:

1 In a large bowl, pass through a grinder with medium setting your meats (keeping a small piece) your piece of liver, your onions, your garlic cloves and finally your bunch of flat parsley and then pass your small piece of meat kept to clean the conduit of your machine.

2 Sprinkle with your seasoning, then add your 2 eggs, your cognac and your small cubes of bacon, then mix well.

3 Place two bay leaves and a sprig of thyme on top, cover with plastic wrap and refrigerate overnight.
The Next Day:

4 Preheat your oven to 230°(th7).

5 In your terrine at the bottom, install your thin strips of fat then mold your pâté mixture, you will remove thyme and bay leaf, then put strips of fat on top, put your lid then cook in the middle of the oven for 20 minutes, then lower your oven to 170°(th 6) and let cook for 1 hour 30 minutes.

6 Then remove your terrine and let it rest covered until completely cooled then refrigerate it and start serving after three days.
As you can see, this is not a very "academic" recipe but make it one day and you will tell me about it afterwards.
If you unmold it then this recipe will become a pâté since the word terrine only applies when preparations are served in it.
Another thing: the old-timers (like my father) made a Lut (luting a reference point) which is a mixture of flour and water to seal these terrines, it was especially because at that time often the lids were not as hermetic as those nowadays.