It remains to put the pate in the prepared form, put a few pieces of bacon on top, cover and bake in the oven. And there are two options.
First: bake at T = 200-220 * C for 40-50 minutes. During this time, the bacon should "melt" at least half, and soak the pate. At the same time, the pieces of fat retain their shape, but there is no golden crust on top.The second option: bake at T = 240 * C. In this case, the fat will melt much more, the pieces will lose their shape, but they will be fried and a ruddy crust will appear on the pate.
I prefer the second option, but, at the request of my saloezhka husband, this time I have prepared option No. 1.
We wait until the pate cools down (or we don't wait) and enjoy)