Pâtés are a traditional "entrée" (starter) in brasseries and bistros. Typically, they are served with "cornichons" (gherkins) and Dijon-style mustard. Coarse pâtés are also served occasionally with a spoonful of chutney-like confitures on the side. As an alternative to the caul fat, this terrine could also be lined with barding fat or thinly sliced bacon. /This is not a last minute preparation. It will take three days to complete this recipe, but the results will last quite a while if wrapped tightly and refrigerated.