[Sca-cooks] pates, and spreads

[Kim Schab]

A terrine is gets it's name from it's dish.  A pate is
a ground charcuterie product, of various consistencies
(country pate is rough cut with small chunks) pate en
croute is in a pastry (usually pate morte/dead dough
or puff pastry).

Al

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"Optimism is a force multiplier."  Colin Powell


Always remember, stressed is just desserts spelled backwards :)

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