Chicken Liver Terrine

It was the beauty of a terrine Chez-Barrier in Tours that launched me on the series of experiments that have resulted in this recipe—totally different, however, from M. Barrier’s. His, which he calls a mousse, contains, I suspect, proportionately more cream and egg and certainly no marrow (another fatty substance—probably grated pork fat—is surely present). It also contains dried currants, soaked, I think, in port wine. Chez-Barrier, the raisins seemed to me to lend an exciting note, but, o