The other day I found a couple of dishes at Morrison’s, called Pie Dishes or somesuch, but they looked to be perfect for making pâtés/terrines, since they nest a little bit and are a good size for about a 1/2 a kilo.
I realized while making it this basic , pâté, that a ‘classic’ pâté spicing, quatre épices, is an awful lot like my usual poudre fort mix-only my poudre fort doesn’t include nutmeg. I wonder if it is possible to trace poudre fort directly to quatre épices …
Medievalists and Medieval-adjacent. Sort-of.