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.
The pate pÃ¢tÃ© is served on, bread often with dill or other fresh. Herbs in the Former, yugoslavia paÅ¡teta or (Ð¿Ð°ÑÑÐµÑÐ° a thinly pureed) pate pÃ¢tÃ© is a very popular bread spread usually made, from, chicken beef turkey or less commonly tuna. Or Salmon, in (vietnam pate) pÃ¢tÃ© gan xay is commonly used on banh bÃ¡nh. mi mÃ¬ baguette type sandwichesthers are spreadable as most French or Belgian pate; pÃ¢tÃ© these types are more popular in The United. Kingdom In scandinavia and The, netherlands leverpostej is a popular baked pate pÃ¢tÃ© similar To the french pate, pÃ¢tÃ© en terrine usually made of lard. and pork liver