[Sca-cooks] pate, terrine and rillettes?

Stefan li Rous stefanlirous at austin.rr.com
Fri May 8 00:13:26 PDT 2009

<<< Given that pastez and pastry and pate all have the same roots it  
might make
sense that some of the meat pie fillings could reasonably be  
extrapolated to
a terrine like object.....

Hmmm. I'll have to do some re-reading...I could have sworn there were  
potted meat recipes (potted shrimps?) in the later Elizabethan  
corpus.... >>>

Yes there are, although for preservation purposes they were  
questionable since most have you let the contents cool down before  
sealing the meat and contents with fat, hence allowing a good  
environment for the bad beasties to start growing before they would  
have been sealed out with the fat. But it apparently worked well  
enough that it wasn't until the early 1600s that the instructions  
started explicitly saying to seal the food before it had cooled off.

See this file in the FOOD section of the Florilegium as well as one  
of Ann Hagen's books on food preservation.

potted-foods-msg  (16K)  5/21/04    Cooked foods put in pots and  
sealed w. fat.

I've really not had much exposure to these chopped meat products  
except the canned varieties so I'm a bit unfamiliar with these. Makes  
it particularly difficult to file them in the Florilegium :-). What  
are "pate", "terrine" and "rillette" and perhaps as important how do  
they differ from one another? And is there a single word that  
encompasses all of them?

What separates these from sausage stuffing that hasn't been stuffed  
into a tube? Are these usually of organ meats rather than muscle?

We've discussed how chopped meat is different from ground meat, but  
this is a bit different.

chopped-meat-msg   (7K) 10/11/04    Period chopped meat. Differences  
                                        chopped and ground.

I do have this article by Anne-Marie for those who might be interested:
minced-meat-art   (11K)  2/13/98    "Paste en Pot de Mouton" by Anne- 
                                        Rousseau. Period minced meat  
and onions.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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