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.
Puff Pastry. Puff pastry, called pate pÃ¢te feuilletee FeuilletÃ©e, in french is a type of, laminated dough which means, chilled fat, usually butter has been folded multiple times into the dough to create many alternating layers of butter. And dough when made and, baked properly it puffs up into lots of, very flaky. airy layersuff pastry, called pate pÃ¢te feuilletee FeuilletÃ©e, in french is a type of, laminated dough which means, chilled fat, usually butter has been folded multiple times into the dough to create many alternating layers of butter. and dough