[Sca-cooks] pate

[Elaine Koogler]

I suspect terrine might be the better term.  The first time I made my
version of this wonderful dish, I thought that it looked sort of like a cold
meatloaf!  I seem to remember that there are three types of this kind of
thing:  rissole, terrine and pate.  Each of these, as I recall, refer to a
difference in how the meat is used, either ground, made into a paste
or...and I'm not sure what rissole was.  But then, I'm sure our
professionals can fill in the gaps.

Kiri

Stefan li Rous wrote:

> Balthazar of Blackmoor (jokingly, I hope) said:
> > I'm going to start calling meatloaf "Country Style
> > Beef Pate",
>
> Would this really apply though? I thought pates were always very
> finely ground, a paste. Whereas the meatloaf I've had was coarser,
> like crumbled hamburger although smushed together. Also meatloaf
> has something in it like bread crumbs, right? Does pate?
>
> I guess I'm just not too fond of finely ground, mashed things like
> pate. I've never called for bologna, or those canned meat spreads
> either. But I've found some bologna which is much coarser ground, like
> salami, which I really do like. Portugese(?), Lebonese(?) bologna?
>
> --
> THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas         stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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