Terrine de campagne

Another attempt at terrine.  Good, good, good but a little overcooked. This is Elizabeth David's recipe for pork and liver pate.  I bought minced pork and veal from Henry's butcher along with a pigs liver and some flare fat too.  The meats and seasonings were all mixed together (I chopped the liver rather than mincing it), some brandy and wine was added too. I left this all to stand whilst we ate dinner and then cooked it in a bain marie whilst watching the King's Speech.  Being possibly the last people to watch it we were rather engrossed and forgot about the pate.  The result was a tasty, good looking slightly over cooked terrine.  None the less this is probably my best so far, the seasoning is right and it looks a lot less anaemic than previous attempts.