Rustic Chicken Liver and Morel Pate

1. Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.

2. Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.

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. 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. 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

Editor's Note:

The original French recipe is in metric. If you have a scale, please measure 20 g dried morel mushrooms, 100 ml warm milk, 200 g chicken livers, 200 g ham, and 250 g ground pork.