European Stars And Stripes (Newspaper) - January 22, 1987, Darmstadt, Hesse                                Food pamper your palate by Sharon hudg1ns special to stripes Magazine the French usually so precise in their definitions of food terms can be downright Sloppy when it comes to the exact uses of the words terrine and  of sure. Any hard line conservative classically trained culinary linguist will Lell you without hesitation that a Lerrine is a mixture of ground pounded chopped or pureed ingredients meat poultry game fish vegetables Etc usually Flavoured with liquor and spices and sometimes enhanced with mushrooms truffles nuts fruits or hard boiled eggs. The mixture is baked in an Oval covered earthenware Mold known As a terrine  he French word Terre meaning Earth. A Lerrine of whatever ingredients is always served cold in slices. A Pate on the other hand is what you get when you bake a terrine mixture inside a crust. The term Pale mean pie in reference to the fact that the whole mixture is encased in a pastry Shell. Pates can be served either hot or cold always in slices. But Over the centuries he crusty distinction Hai been blurred Between these two forms of what is essentially a French meal loaf. A Lerrine mixture surrounded by pastry is now often called a Pate in Crould in a crust. And modern linguists will also Point out that the word Pale is related not Only to Pip and pastry but also to paste in the sense of ingredients ground mashed and blended to form a smooth mass. Therefore a terrine without a crust can also be a Pale because it is a paste of Ivha Iever meats or vegetables the Cook put into it. Confused Don t worry about it. Go into any French restaurant order a pole or terrine and 99 percent of the Lime you la be served a slice of the finest meat loaf you be Ever Ealen. Fust Don l ask Vhal parts of the animal went into it these meal Pajes and Lerrine will usually be served Wilh garnishes such As radishes watercress chapped aspic Cornic ions tiny tart Pickle butter and or hot spicy Trench Mustard. As chefs strive for lighter versions of  turn Ping dishes they be also begun to offer More Lerrine and pares made or fish and or vegetables these Are specifically Fani Ifield on the menu Irnne de Poison Poledes legume so the squeamish Don t have to worry so much about what went into them. Many of these fish an vegetable terrines pates Are accompanied by a sauce designed to complement the flavors and colors of the food. You la find pare and terrines served in every kind of French eating establishment from truck stops to cafeterias to bistros to three Star gastronomic shrines. Slices of psf and terrines ate often served As the first or second course of a Multi course meal and they re also favorite food for picnics brunches and buffets. French housewives and Domestic Cooks usually Don t make their own pates and terrine to serve at Home preferring instead to Purchase them ready made in slices at the local charcuterie a shop that Sells cooked meats and other prepared foods to go whew excellent Quality and variety can be found however if you Don t have Access to a Good Chir Ulerie or if you d just like of iry making your own pares and terrines you la be a teamed to discover thai most recipes for them Aren t difficult to prepare. The Best Cookbook i be found on this subject for it Loti Ini Gulant Jinx try 21, 1987