Preheat oven to 180 degrees C. Soak the morel mushrooms for 20 minutes in milk and cognac.
Meanwhile, place the chicken liver, ham and garlic in a food processor. Process until smooth and well combined then add the pork mince, egg, pepper and salt. Process again until it is smooth and well combined.
Drain and dice the mushrooms then stir them into the meat mixture. Tip pate mixture into a greased terrine mould. Smooth the top then gently press in the bay leaf on top.
Bake for 1 hour in the preheated oven. Remove from oven and allow to cool to room temperature then chill in the fridge for at least 6 hours.