Name: Country Pâté (Pâté de Campagne)
Yield: Makes 20 servings
Ingredients: ¾ cup Cognac; 3 tablespoons unsalted butter; 1 cup minced onion; 2½ pounds ground pork; 12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan); plus 14 bacon slices; 3 garlic cloves, pressed; 2½ teaspoons salt; 2½ teaspoons dried thyme; 1½ teaspoons allspice; 1 teaspoon freshly ground black pepper; 2 large eggs, lightly beaten; ⅓ cup whipping cream; 1 6-ounce piece ham steak, cut crosswise into ¼-inch-thick strips; Coarse sea salt; Cornichons; Dijon mustard

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Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.

Recipe notes

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