Terrines and mousses
Pâtés, made in terrines of veal, chicken liver, or pork shoulder with pork fatback from a free-range heritage breed such as Berkshire (“high-quality fat that just melts in your mouth”). Usually includes pâté de campagne wrapped in mortadella (instead of the traditional bacon). Other terrines such as this beauty — slow-poached chicken with artichokes and black truffle with white wine and olive oil in aspic. Sometimes a chicken-liver or foie gras mousse — try the latter with a French Sauterne for a transcendent experience.