Ingredients

• 0.5 cups warm milk
• 1 tablespoon cognac
• 1 ounce dried morel mushrooms
• 7 ounces chicken livers , rinsed and trimmed
• 7 ounces cubed , fully cooked ham
• 2 large cloves garlic
• 0.5 pounds ground pork
• 1 large egg
• 1 teaspoon ground black pepper
• 0.5 teaspoons salt
• 1 large bay leaf

Instructions

1. 1 Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3. 3 Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
4. 4 Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
5. 5 Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

Nutrition per serving