Preheat the oven to 120° C (250° F)
Preparation time: 20 minutes
Cooking time: 2-3 hours
Refrigeration time: 1-2 days

1. Combine the bread crumbs, eggs, cream, cognac and garlic.   
2. Chop or grind the pork, pork fat and liver.
3. Sweat the minced shallots in butter until translucent.
4. Add the meats to the bread crumb mixture with the herbs, seasonings and shallots.    
5.  Refrigerate the mixture for 24 hours.  
6. Lightly grease a terrine and place the bay leaves in the bottom. Line the bottom and sides with the slices of smoked bacon, letting them hang over the edges slightly.
7. Transfer the mixture into the terrine and press down well; fold the overhanging edges of the bacon over top to enclose the pâté.
8. Cover and place the terrine in a water bath so that the water reaches 5 cm (2”) below the rim.
9. Cook the pâté in a 120° C (250° F) oven for 2-3 hours – the meat juices in the center of the pâté should run clear when you pierce it with the tip of a knife.
10. Remove from the oven; remove the lid and cover the pâté with a piece of aluminum foil; place a weight on top.      
11. Let cool. Refrigerate for 24 to 48 hours before serving.