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.
Pate (with an accent on the e) is a French culinary term used to describe a finely chopped meat, fish or poultry--such as chicken--that is made into a paste or spread and served as an hors d'oeuvre.rep Work. Before making the pate, you will need to soak your livers in the milk for about two hours and then drain, according to The Food Network. Also, you need to drain your peppercorns and keep your unsalted butter cold.