I've got a number of questions about Pâté et Terrine and I would be very grateful if someone more experienced than me will give an advice or share experience. Let's assume we're making country-style French Pâté et Terrine. For example, Pâté de Veau at Porc avec Giber with 1/3 lean pork, 1/3 lean veal, 1/3 game meat and about 20% of pork back fat. Spices, reduced port or madeira, eggs as panada. Will be cooked in an "oven-type" bain-marie. I would suggest to discuss following points, step-by-step: 1. What is the best way to make forcemeat? Mince meat with knife? Grind through mechanical grinder? If grinder is fine, what is the best size of grinder plate? Or does it make sense to cut meats in little cubes and pound it in mortar, as Escoffier said? 2. The same question about fat. What is the best way to mince fat? 3. Is it necessary to cool down meats and fat before mixing? Do you keep forcemeat cold when mixing? 4. What is optimal temperature inside of oven? And what about temperature of water in bain-marie? 5. What is optimal temperature inside of terrine? Do you cook terrines to minimal temperature of 150F, 160F or 165F? 6. Do you press terrine after cooking and during cooling? What weight do you use? 7. What do you do with juices? Do you strain them, remove fat, bring to boil and pour over terrine? Do they form jelly or do you add aspic? Right, this is a lot of questions. And if you know something else about Pâtés, it would be really great if you'll share your knowledge. Thanks in advance.