I think these are little pasta pellets (round but otherwise apparently similar to rice in size).

http://www.newitalianrecipes.com/pastas.html
Acini di pepe – Probably the smallest variety of pastina, acini di pepe is tiny, pellet-shaped pasta and is made with wheat flour.

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Note added at 7 mins (2009-04-09 08:48:00 GMT)
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Found this too on the same site:
Orzo – A tiny pasta shape that resembles large grains of rice.
So you could say "Barley-shaped pasta"

Are we back to molecular gastronomy here? That would be making a caviar out of something other than the obvious. I believe that is what this dish is. Bit of a guess, though.

Pâté is kind of like caviar. You always hear about rich people eating it, but it sounds gross and you’re not sure what it actually tastes like or even if it’s any good. Growing up, pâté would often be a special occasion appetizer, laid out with a variety of crudités and accompanied by a kir or rum punch. As a child I would turn my nose up and say, “It’s made out of what? Liver? No thanks.” I was stupid. I didn’t know I was missing out on a truly delicious treat.

There are many varieties of pâté in France. They are usually made from different minced meats (liver is often an ingredient) spices, vegetables and wine and cooked either en croute (in a bread crust), or in a terracotta mold (en terrine) or surrounded by a layer of fat. It usually has a spreadable consistency, though is sometimes more coarse, and is eaten on toasts. You’ll often see it garnished with fruit and/or little cornishons (pickles). When made well, pâté has a rich flavor profile, is perfectly spiced and while it won’t unclog those arteries, it tastes delicious. The French love pâté—so much so you’ll even find pate sandwiches on menus and it will often be served as an appetizer in homes in France. You can also find homemade pâté (my favorite) at local chacutries (specialty meat shops) that are always unique and oh so good.

Some of my favorite French pâtés:

Foie Gras- The superstar of pâtés, this pâté is a specialty of southwestern France and is made from fattened goose livers. It is a French delicacy and can be served in various forms, but always has a rich, buttery and delicate flavor. It may sound unappetizing, but trust me, this stuff is real good. Pair it with champagne or a sweet white wine and you’ll be in heaven.

Rillettes- Traditionally made with pork (though you’ll find rillettes made with other meats as well), rillettes are prepared by cooking the cubed and salted meat in fat and then forming into a paste as it cools. The final product usually has a rich texture and bronze color with a complex flavor profile. It is usually served cold on toast or bread. A great treat.

I think it has to be understood as "Caviar de pâtes et cèpes sautés // au foie gras", as "cèpes sautés au foie gras" would seem difficult to achieve and a carnivore who didn't have ethical objections to foie gras might consider it a waste of foie gras. One can have aubergine caviare, so why not pasta and sautéed cèpe caviare? The size of the pasta used would be obvious from the context and needn't be detailed.

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Note added at 1 hr (2009-04-09 10:09:34 GMT)
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Probably would use "pastini" or "acini di pepe".

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Note added at 2 hrs (2009-04-09 11:12:03 GMT)
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To sidetrack:it is my understanding that couscous is made from pre-cooked and roughly ground wheat, whereas pasta is made from dough.