Red Label terrines (an official sign of a superior quality product) for time spent with friends with exceptional products.
A pâté de campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a seasoning device here rather than the dominant flavor. Also unlike the pâté grandmère, some internal garnish, such as fresh herbs and chunks of smoked ham or duck confit, go a long way. The panade (notice that it's made with flour, not bread) helps to retain moisture and to enrich and bind the pâté.