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1
Preheat the oven to 325 degrees.
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2
Combine the meat, liver, onion, garlic and parsley in a mixing bowl and blend well.
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3
Add the mixture, one-quarter at a time, to the container of a food processor and blend well.
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4
As each batch is processed, scrape it into a bowl.
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5
When properly blended, the mixture will be finer than hamburger.
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6
Add salt and pepper to taste.
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7
Combine the eggs, flour, cream and Cognac in a small mixing bowl and blend well with a wire whisk.
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8
Add this to the pork mixture and blend thoroughly.
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9
Select a pate mold large enough to hold the pate mixture (a mold with a two-quart capacity and measuring about 11 1/2 by 4 by 3 1/2 inches is suitable).
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10
Line it with very thin slices of fatback, letting the slices overlap the upper edges of the mold.
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11
Pour and scrape the pate mixture into the prepared mold.
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12
Smooth it over.
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13
Fold the overlapping slices of fatback over the top of the pate.
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14
Add additional thin slices of fatback so that the top is completely but not excessively covered.
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15
Cover the pate with a lid and place it in a heatproof baking dish.
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16
Pour warm water around the pate mold and place it in the oven.
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17
Bake one hour and 50 minutes to two hours or to an internal temperature of 160 degrees.
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18
Remove the pate from the oven and remove the mold from the water bath.
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19
Leave the lid on top of the pate.
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20
Let stand overnight at room temperature.
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21
When cold, serve sliced with cornichons.
