On 1/30/2013 1:45 PM, sf wrote:
> On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton
> > wrote:
>
>> I seem to remember pork pies with affection from my childhood. They had
>> a fairly light crust and the meat was in small pieces but far from a
>> pate and not dry at all. Apples were also used in some pies. I also
>> recall that there was quite a bit of gelatine near the crust. The pies I
>> remember were large and were served in slices.
> I love apples with pork and I'd try making one of those for myself -
> but gelatin reminds me of pate.... so is pork pie a pate en croute?
> http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg
>
I seem to remember that the gelatin was clear. I think Gary has got it
right in his post on this topic today.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.