Boltshauser and Isler (1977) , who suggested the designation Joubert syndrome based on the article by Joubert et al. (1969) (see JBTS17, 614615), described 3 cases, 2 of them sibs. Detailed neuropathologic findings on 1 of these patients were reported by Friede and Boltshauser (1978) .
Pate en croute. Pate en croute (or pie-crust) is a pie baked in a pastry or a pastry with jelly on top. The pie crust is cooked in a terrine. In terms of legislation, for sale in the shops, a pate must contain at least half of the meat which gives the name to the pate. In the Middle Ages, pies and terrines were one of the main bases of the castle cuisine in regard to meat dishes.
French vegetable recipes like 'Cepes cÃ©pes a Ã ' la sarladaise which is ceps cooked with potatoes, and 'Garlic and tomates A' la provencale, braised tomatoes'just wouldn t taste the same if fresh ingredients were. not usedraised Tomatoes 'Tomates a Ã  La' provencale provenÃ§ale is a traditional Recipe. From provence this popular dish is normally served with a. Meat dish Tarte au pistou is a traditional dish From the provence Region. Of france it is a perfect meal if you are a vegetarian or are cooking. for one