Pâté de campagne

The simple French country terrine, if made at home with fresh ingredients and served chilled with a few gherkins, some olives and some sweet summer tomatoes, is one of the finest hors d’oeuvres there is. Recipes vary from area to area, but they are all roughly based on pork, veal and pig’s liver, and they tend to be quite fatty and crumbly, which is nice. Here is a typical version.