Is this a lot of work? Yes--but it's worth it. The end result is simply beautiful and tastes wonderful. Please note that this is a kind of basic recipe--it is NOT highly spiced--it is pretty much the classic French terrine. You can have fun with this--using other meats, vegetables, herbs--adding cheese or spice. This classic form is worth a try, though. P4 has posted Julia Child's recipe for brioche which is, I think, the best one and the one I use. Recipe #51546. It is traditional to fill the cold terrine with aspic (Madeira aspic in this case) if needed. Bergy has an aspic recipe posted which would work just fine. Recipe #67693.