SC -Mus, Brei and confusion
CBlackwill at aol.com
CBlackwill at aol.com
Fri Jun 2 23:22:26 PDT 2000
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?
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