[Sca-cooks] pate, terrine and rillettes?

[Elise Fleming]

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/