- Preheat the oven to 325°F.
- In a large bowl, mix together the ground pork, chopped bacon, onion, garlic, brandy, heavy cream, eggs, parsley, allspice, nutmeg, salt, and pepper until well combined.
- Transfer the mixture to a terrine or a loaf pan and press it down firmly.
- Cover the terrine or loaf pan with foil and place it in a larger baking dish. Fill the larger dish with hot water to create a water bath for the terrine.
- Bake the pâté in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 160°F.
- Remove the terrine or loaf pan from the water bath and let it cool to room temperature.
- Refrigerate the pâté for at least 8 hours, or preferably overnight, to allow the flavors to develop.
- Serve the pâté with crusty bread, cornichons, and a dollop of Dijon mustard. Enjoy!
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