[Sca-cooks] pate, terrine and rillettes?

[Johnna Holloway]

Just to make things more interesting McGee suggests on page 171
that Le Menagier's Pastes de beuf and Martino's Pastilli di Carne
would be forerunners of early pates.

Johnnae

Antonia Calvo wrote:
> Johnnae 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.
>