Victor Sack said:Margaret Suran said:Victor Sack said:Pâté en croûte, i.e. that same Leberpastete enclosed in a pastry shell.
Probably a French influence, which is not at all rare but not really
typical around here.
Yes, indeed, that would be the English name for it. :o) It was
wonderful and we ate it both warm and cold. I have always loved liver
of almost any kind. Not pork or lamb, as we never ate that at home.
The French influence probably came from Teta's Polish background. :o)
Quite possibly. The French influnce on Polish cuisine was at least as
profound as on any other European country's (just think of those Polish
kings who were also French dukes). "Goose liver pâté" is "pasztet z
gesich watróbek" in Polish, if I'm not mistaken. Where is Monika when
one needs her?
There you are, I can plainly see the word "Pastete", spelled
differently in Polish.
When Teta cleaned the goose, she would take the largest and best
feathers for herself and shape them into writing quills with a sharp
little knife.
The next size feathers were gathered to make little brushes for
cooking chores, such as basting roasts, greasing pans or brushing
cakes with egg wash.
The rest of the feathers went into two different piles, the larger
ones, when enough had ben accumulated, would be used to make feather
pillows, the fine ones from the chest of the goose, the down, was
saved until there was enough to make a featherbed, or as it was called
in Vienna, a plumeau.
I loved to play with the feathers, making extra work for Teta, who had
to sweep them off the floor and pick them off the furniture.
Quoted message said:Quoted message said:Bubba, you are always there to help me and to tell me what I mean.
Thank you, I am so fortunate and glad I know you.
I know. You'd have been hopelessly and miserably lost without me and
reduced to sharing various beety dishes with Barb, not knowing what else
is out there.
Bubba Vic, I met Barbara and you through your Duesseldorfer Mustard,
remember? Up to then I had not even figured out that Barbara and
Melba's Jammin' were one and the same. I had been semi-lurking for
years, so that was quite an accomplishment, not knowing, I mean.
I made an Apple and Blueberry Crisp for dessert. I substituted fresh
orange juice for the water and used half white, half dark brown sugar,
instead of all white. Marcel said it was "fine", but he took a second
piece. :o)
