SC - lavendar-OT-OOP

[Elaine Koogler]

I was under the impression (from a modern French cookbook I have) that a pate is
meat that has been reduced to a paste-type consistency, a terrine is ground
meat...sort of like a cold meatloaf, and there was a third type, rissole, I
think, that was chunks of meat.  Not absolutely sure on the last one, but I know
that the first two are accurate so far as my reference is concerned.  I have
made several different kinds of terrines for feasts...one, a meat one that
combines ground pork, beef and calves liver, and the other a Roman one that uses
cheese and nuts.

Kiri

allilyn at juno.com wrote:

> Doesn't a mousse have to have beaten egg whites in it?  Does it just
> denote a consistency?
>
> I had a recipe--modern--for a terrine that used puff pastry to set the
> mushed meat and the hidden goodies in, and I didn't realize that
> 'terrine' meant the container.  Neither, apparently, did that recipe
> writer.  The hidden goodies, IIRC, were hard-boiled egg, cooked carrots,
> maybe pickles--when sliced, you got bits of things in the slices.
>
> Both mus and brei are pounded in the mortar--they are both construction
> methods, but I do think there is a difference in the cook's mind as to
> how much liquid is in it.
> Probably not going to have a truly accurate definition until one of you
> gets busy and invents the time machine.  Perhaps I'll just liken brei to
> mortrews, and see if that works.
>
> Regards,
> Allison,     allilyn at juno.com
>
>  Elvis Virus --   Makes your computer get fat and lazy, then self
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>
> On Fri, 02 Jun 2000 22:00:33 -0400 Philip & Susan Troy <troy at asan.com>
> writes:
> >allilyn at juno.com wrote:
> >>
> >> Gwen says:  I think I would liken Mus more to pudding than to Pate.
> >As
> >> Pate in my mind  conjures something pressed, or very firm, that
> >could be
> >> cut or sliced and a  Mus is softer than that>>
> >>
> >> Ok, getting closer.  So, what would the word for pate' be?
> >
> >The trouble is that within this discussion there are at least two
> >definitions of pate, and the funny thing is that the spreadable
> >definition is in fact a mousse, while the slicable version is,
> >technically, a terrine unless it's encased in pastry. A terrine being
> >the earthenware mold the stuff is cooked in. I'd agree that "mus"
> >conjures up both a puddingy consistency and ingredient base. I see
> >this
> >as a cognate of the word "mush", and I would tend to think of this as
> >a
> >starchy food. "Brei" I would liken to the word "puree", since I
> >suspect
> >it is brayed in a mortar, and doesn't really connote any particular
> >ingredient.
> >
> >Adamantius
> >--
> >Phil & Susan Troy
>
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