Chicken Liver and Morel Pâté

Combine milk, cognac, and morel mushrooms in a bowl; let it marinate for 20 minutes.\nPreheat the oven to 350 degrees F (180 degrees C). Coat a terrine mold with butter or cooking spray.\nCombine chicken livers, diced ham, and minced garlic in a food processor. Blend until the mixture is smooth and well incorporated. Add ground pork, egg, pepper, and salt. Blend again until the mixture is smooth and cohesive.\nDrain excess moisture from the morel mushrooms and chop them finely; mix them into the meat mixture. Pour the pate mixture into the prepared terrine mold. Use a spoon to smooth out the mixture and gently press a bay leaf on top.\nPlace the pate mixture in the preheated oven and let it set, about 1 hour. Remove from the oven and allow it to cool down to room temperature. Refrigerate for at least 6 hours before serving