This delicious Belgian pâté, cooked in a terrine, is a typical national dish. Bone the chicken, fillet the breast and mince all the remaining chicken meat with 2 lbs. of fat bacon and 1½ lbs. of lean pork. Pound thoroughly in a mortar, seasoning highly with salt and pepper, a little allspice and 2 wine glasses of brandy. Line a high rectangular earthenware terrine with wide and somewhat thick rashers of fat bacon, put in 1 or 2 bayleaves, 1 or 2 sprigs of thyme, cover with half of the forcemeat, then with the pieces of chicken breast, wrap in a thin rasher, and cover with the remaining forcemeat. Cover this with more rashers, press all down so that the terrine is closely packed, cover with the lid, put in a meat tin with a little water, and cook in a slow oven for 2 hours, replacing the water in the pan as it evaporates. When done, remove the lid, cover with a slab of wood, and put a weight over it. Let stand in a cool place for 12 hours. Cover with a layer of melted pork fat and use as required.