Here's how it came out. I should have cleaned up the cutting board for the picture. Obviously, I skipped the foie and went with quail eggs in the center. Surprisingly easy the whole thing. Browned 5 pounds of ox tails, sauteed mirapoix, added bay leaf, thyme, rosemary, oregano, red wine and beef stock. Braised for 4 hours. Took out the bones and removed the meat, strained the broth and reduced to about 2 cups. Loaded the terrine and poured the cooled broth on top. Did pretty much the same thing for rabbit rillettes. Picking out little rabbit bones is a tedious process. they both went over quite well.