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.
Your pate is the top of your head, but say it with a French accent et viola! Now itâs a savory spread made of ground meat and spices. Pate (the food!) is sometimes served with bread or crackers. Although itâs like paste, some pates are considered a delicacy, like pÃ¢tÃ© de foie gras, the rich French dish made from goose liver, while other pates are made of different types of meat or even vegetarian ingredients.