[Sca-cooks] Numbers, pates, and spreads...

[Gorgeous Muiredach]

> > it is 'pate', french for paste.

Nope.  Take it from this French guy, classically trained chef (yeah yeah
yeah, throwing my meager weight around <wink>)

Pâté.  In this case, pâté means the "pâte" which is around the
"stuffing".  that being dough, as in pie crust of some sort.

>Pate's also are often served "glace' " (another accent
>over the final "e" ), or " en gele'e" (spelling?) in
>other words, covered with a glaze of gelatin- aspic-
>as a freestanding loaf, and do not necessarily require
>a bread item under them to be served or enjoyed.

Technically, these would be "terrines".  Basically the same stuff that
would be in a pâté, but without the crust around it.  Terrine being both
the name of the cooking vessel and the end product.

Gorgeous Muiredach
Rokkehealden Shire
Middle Kingdom
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry