SC -Mus, Brei and confusion

[CBlackwill at aol.com]

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?