Terrine de foie gras mi-cuit

Purists may wonder what a recipe for foie gras is doing in a book on the food of the Auvergne. Yet although foie gras is closely identified with south-west France, ducks and geese are also force-fed on the southern and south-western confines of the Auvergne, and their raw livers are on sale at many markets. It is equally true that foie gras is not a common dish throughout the Auvergne, and that it is a fairly recent import in those areas where it is eaten, filtering dow