Cut veal and liver about 1 cm cubes. Mix with cognac (1), nutmeg and cinnamon and infuse for about 15 min.
Peel and finely chop onions and garlic clove. Steam in butter until light yellow. Cool.
Pluck the kitchen herbs from the branches and chop finely. Put sausage meat, steamed onions, chopped kitchen herbs and eggs in a sufficiently large bowl and mix well. Add the meat cubes together with the marinade. Season the mixture with salt and pepper.
Spread a baking dish with the pork net so that it overlaps the edge well. Pour the mixture into the dish. Place the pork net over it and cut it off if necessary. Fix with bay spice and clove.
Cook the terrine in the oven heated to 170 °C on the second rack from the bottom for about 60 minutes. At the end, pour off the juices and cool the terrine in the dish.
Cook the braising powder according to the instructions on the sachet and perfume with cognac (2) to taste. Pour over the terrine and leave to cool for one night, but better for a good 1 day, before serving.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!