SC -Mus, Brei and confusion

[allilyn at juno.com]

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
 destructs, only to resurface at shopping malls and service stations
 across America.
 


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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