Campagne Pâté

Place ground meats in a large bowl

Cut the bacon into 1/2 cm cubes

Dry the fat with paper towels and remove membranes and excess fat

Cut the fat into 1/2 cm pieces

Mix the bacon and fat with the ground meat, add cognac and mix well

Make crumbs from bread form to fill a cup

Add milk and let it sit for a few minutes until softened, then mix with the meats

Beat the egg lightly in a small bowl, add all seasonings and garlic

Combine the egg mixture with the meat mixture, stirring first with a spoon and then with your hands

Place slices of fresh bacon at the bottom and sides of a 12cm x 25cm English-style muffin tin, leaving enough space for 8 cups

Spread the mixture over the top, pressing down firmly on the edges and sides to prevent air pockets

Cover the meat with slices of fresh bacon

Bake in a moderate oven (170°C) without covering for 1 hour and 15 minutes to 2 hours, or until the meat contracts from the sides and when pierced with a knife, the juices run clear

Remove from the oven and let it cool in the mold

Do not remove the gravy, even if it's quite fatty, as it contains concentrated meat extract at the bottom

When the meat is completely cold, cover with aluminum foil and refrigerate for 1-2 days

To unmold, pass a knife around the edges of the mold, place in hot water for an instant, then invert onto a plate with the bottom up

Remove excess fat and, if desired, also the slices of bacon

Reserve the gravy to serve on top of the meat

Sprinkle with chopped parsley and decorate around with raminhs of parsley or oregano

Serve sliced to 1 cm thickness