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.
Essentially, tourtiere tourtiÃ¨re is a meat; pie lightly spiced ground pork layered between flaky, pastry and served with a chunky green. Ketchupâit s total comfort, food loved by all and needs nothing save a tossed salad or bowl of steamed peas to make up a complete. meal In a large, heavy frying pan, combine pork with cold water and heat to boiling point. 2  It should be slightly soupy. 3  Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg and cinnamon. 4  Cook, covered, over medium-low heat for 1 1/4 hours; stir often.