Name: Pâté de Campagne (Country Pâté)
Yield: 20 Servings
Ingredients: 3/4 cup Cognac; 3 tablespoons unsalted butter; 1 cup minced onion; 2 1/2 pounds ground pork; 12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan); 3 garlic cloves, pressed; 2 1/2 teaspoons salt; 2 1/2 teaspoons dried thyme; 1 1/2 teaspoons allspice; 1 teaspoon freshly ground black pepper; 2 large eggs, lightly beaten; 1/3 cup whipping cream; 1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips; Coarse sea salt; Cornichons*; Dijon mustard

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Misha Gravenor Photography

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