[Sca-cooks] pate, terrine and rillettes?
Elise Fleming
alysk at ix.netcom.com
Thu May 7 10:32:28 PDT 2009
No answers, but a thought in response to these comments:
Doc wrote:
>I think we dug into this quite a while back and came up with nothing
>really resembling pate (much to my disappointment). I suppose some of
>the meat pies could come close if the meat were ground finely enough.
And AnneMarie wrote:
>I'm not necessarily talking about a smooth pate...a chunky rillette
>would do....
Well, what about finely mincing the meat as is illustrated by Robin on
the Tudor Cook YouTube site. It's entitled "Mincing Veal" in case this
link doesnt work -
http://www.youtube.com/watch?v=Tqn7xoal98k&feature=channel_page
The video is 2:28 minutes long and I think you could read through the
resultant mince. Wouldn't that be fine enough for something like a pate
even though it might not be put together like one?
Alys K.
--
Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/
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