By Peter Graham
Terrine de campagne is one of those dishes whose quality can vary from the sublime to the inedible. The stiff, raw-red, colourant-packed terrine found in many French and British supermarkets bears no relation to a properly made terrine of grey complexion — the natural colour of cooked liver and meat — with a coating of crumbly aspic.
This recipe was given to me by Yvonne Croutes, a farmer’s wife who lives near me in Mourjou. We met under rather unusual circumsta