[Sca-cooks] pate, terrine and rillettes?

Johnna Holloway johnnae at mac.com
Fri May 8 13:45:33 PDT 2009

Pate in general for medieval purposes should be thought of as various things
put into a pastry or a paste and baked.
It doesn't get the meaning of the smooth paste that we eat nowadays 
until much later.
Harold McGee goes into this in On Food and Cooking.


Antonia Calvo wrote:
> Anne-Marie Rousseau wrote:
>> as far as I can tell, a pate is a paste of foodstuffs (usually meat 
>> but I've
>> seen it done with veggies too). It can be smooth (pate de fois gras) or
>> chunky (pate de campagne).  You start with raw meat that is 
>> processed, and
>> then the moosh is cooked often with egg or cream, and often pressed 
>> to give
>> a meat loaf like texture.
> Actually, what you usually start with is liver.

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