SC -Mus, Brei and confusion

[CBlackwill at aol.com]

In a message dated 6/2/00 7:00:19 PM Pacific Daylight Time, troy at asan.com 
writes:

> 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. 

I believe a terrine may also be encased in pastry (or would that make it 
'pate en croute'?).  As for the purpose of this discussion, however, I think 
Master A is right.

Balthazar of Blackmoor

Mr. Wizard, what happens when you combine pasta and antipasta?