[Sca-cooks] Pate = Period?

[Nancy Kiel]

Are you thinking about how pate is made, or how it is used?  Because sausage
would seem to me to be a sort of pate, but I always think of modern-day pate
as being something you spread on bread or crackers, which I don't think was
done in period.

Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: Mark Calderwood <mark-c at acay.com.au>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: RE: [Sca-cooks] Pate = Period?
>Date: Thu, 28 Nov 2002 22:19:05 +1100
>
>At 14:57 28/11/02 +1100, you wrote:
>>I've just finished what is probably one of my better chicken liver pate
>>concoctions and am wondering how period pate truly is?
>
>The Aragonese sops from Cuoco Napoletano looks to be an early form, made
>from chicken livers, pepper, saffron and ginger.
>
>Giles
>
>
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