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

[A F Murphy]

It seems to me that every pate, meat or otherwise,  I've had has been
baked. I was going to ask if that was a defining feature, and I guess
this answers it, if it should be in a crust - though to be honest, very
few have been in crusts. Is it possible that, in my very non-classical,
not-French culinary experience, they remembered the idea but jettisoned
the reason for it?

Gorgeous Muiredach wrote:

>
>> > 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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