Chicken, Sausage and Lardoni Terrines Flavored with Cognac

Preparation of the ingredients:
In a pan, return the lardons to medium heat until golden. Remove from the pan and reserve. In the same pan, fry onion and garlic in olive oil until translucent. Reserve.
Mixing the meats:
In a large bowl, mix together the sausage meat, minced chicken, eggs, lardons, onion and garlic. Add parsley, old-fashioned mustard, cognac, salt and pepper. Mix well until smooth.
Assembling the ground:
Preheat the oven to 180°C (350°F). Line a terrine or cake tin with parchment paper. Pour in the meat preparation and coppa. Place a bay leaf on top.
Cooking:

Place the ground in a larger dish filled with hot water (bain-marie) and cook for 1h15. The ground should be golden and well cooked through. If necessary, cover with aluminum foil to prevent the top from burning.
Resting and serving:
Let the ground cool to room temperature, then refrigerate for at least 4 hours, ideally overnight, to allow the flavors to develop well. Serve the ground cold, with pickles, green salad or fresh bread.
Preparation time: 20 minutes | Cooking time: 1:15 | Total time: 5 hours (including resting time)
Calories: 350 kcal per serving | Servings: 6 people