Preheat oven to 180C (350F).
Finely chop pork fillet and transfer to a bowl.
Chop pork back-fat and chicken livers and add to bowl.
Add egg, cream, Cognac, garlic, shallots, “herbes de provence” and parsley, season to taste, mix well to combine .
In a terrine, press meat mixture down.
Bake until an inserted metal skewer feels hot to touch (1 1/2 hours) or until a meat thermometer reads 70C (160F).
Cool in pan, then refrigerate, weighted down with food cans, until chilled and firm (about 3-4 hours).
Slice and serve.