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

[Elaine Koogler]

I was under the impression (I think, from the Frugal Gourmet) that the
difference was one of texture...a pate being a paste-like substance, whereas
a terrine has more of a ground texture...like a meatloaf.  I've been making
what I had thought was a terrine for a number of years now...beef, pork and
beef liver ground together and mixed with egg, brandy and other seasonings.
The recipe is one I created by looking at several different terrine recipes.
I was also under the impression that "en croute" was the term for something
baked in a crust...like the wonderful pork roast with stuffing baked en
croute a friend served this past weekend!

Kiri

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Gorgeous Muiredach
Sent: Thursday, January 31, 2002 11:32 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Numbers, pates, and spreads...



> > 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

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