[Sca-cooks] pate, terrine and rillettes?

[Johnna Holloway]

Did some more research and reading.

In the volume La Varenne's Cookery, translated by Terence Scully,
in section II,  The French Pastry Cook (not first section which is the more
famous French Cook) take a look at recipe 8 on page 396. It's titled:
How to Make a Platter Pie.
It calls for a pound of veal or fresh pork or mutton or beef and a pound of
beef fat  or marrow chopped up finely together.
This is followed by
9. How to Make a Minced Veal (Gaudiveau) Pie, page 397
12. is a Tourte of Chopped Meat, on page 399.
Fish and chopped fish paste pies appear in recipes 22-23.pp 408-409

Having found those recipes it was then easier to tackle The French Cook
where there is a shortened recipe for the minced veal pie on page 232, 
and the
platter pie on page 233.

Johnnae