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.
Ã la carte. Poppy Barach / Getty Images In the culinary arts, the expression Ã  la carte signifies a menu item that is priced individually, rather than as part of a meal. For example, a grilled chicken breast a la carte would be served without any sort of rice or potatoes or vegetables with it. Ã  la carte can also refer to a menu in which the items are thus presented. The diner would then be free to order side dishes such as vegetables and potatoes separately. You will often see this kind of menu at high-end steakhouses.