SC -Mus, Brei and confusion
CBlackwill at aol.com
CBlackwill at aol.com
Sun Jun 4 01:47:04 PDT 2000
In a message dated 6/3/00 11:42:24 PM Pacific Daylight Time, allilyn at juno.com
writes:
> 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.
First of all, yes...a mousse must, in the literal sense, contain egg whites
(and often the addition of cream, though this is often referred to as a
'mouselline').
Second, the term 'terrine' originated from a pate baked in a 'terrine', or
the original earthenware dish. In modern cuisine, however, the term terrine
is usually quite liberally assigned to any oblong or rectangular pate, daube
or 'head cheese'. I have seen and made 'terrines' in everything from a long
triangular mold to a stainless steel mixing bowl. Sometimes, these are
encased in a crust (pate brisee) or filled with aspic. Being something of a
purist when it comes to cooking, however (modern, that is) I have some
problems calling things by 'common nomenclature', if they do not fit the
classical description.
Balthazar of Blackmoor
(who has to be back at work in about three hours, so sorry if this and
following posts sound rather short...)
Mr. Wizard, what happens when you combine pasta and antipasta?
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