Bone a large capon (or small turkey); remove the breast fillets and the meat of the breast without disturbing the skin.
Cut veal shoulder, pork shoulder and ham into 1-inch squares; place in a large bowl with capon skin and meat; marinate with cognac, bay leaves, thyme and salt, and freshly ground black pepper, to taste.
Combine minced veal, pork, pork fat and ham with eggs; mix well.
Remove skin from marinade and dry it. Line a deep casserole or terrine with a few thin slices of pork fat, and then with turkey or capon skin, outside down, so that some of the skin hangs over the sides. Mix minced meats by hand with cubed meats and seasonings. Place a layer of this mixture in bottom of casserole; roll strips of fillet in chopped parsley and herbs, and arrange on top. Cover with remaining meat mixture. Fold overlapping skin over this, and top with thin slices of pork fat. Cover casserole, and seal it with a flour and water paste.