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.
A croque monsieur (French pronunciation: â[kÊÉk mÉsËjÃ¸Ë]; French for mister crunch) is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafÃ©s and bars as a quick snack. A croque madame is a version of the dish topped with a fried egg. The name is based on the verb croquer (to bite) and the word monsieur (mister). The sandwich's first recorded appearance on a Paris cafÃ© menu was in 1910.