[Sca-cooks] pate, terrine and rillettes?

[Antonia Calvo]

Johnna Holloway wrote:
> 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.


*boggle*   I think of many of those things as meat pies... mmm, meat 
pies.  OK, I'm off to the bakery, now.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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