History Of Cooking With Goose Liver

Video: History Of Cooking With Goose Liver

Video: History Of Cooking With Goose Liver
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History Of Cooking With Goose Liver
History Of Cooking With Goose Liver
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Even the ancient Egyptians knew how delicious goose liver is. They noticed that if the wild geese overeat, their livers would become larger, greasy and tender in taste, and most importantly, very tasty.

Over time, the geese became domestic and began to feed them specifically to enlarge their livers. This tradition was adopted by the ancient Romans, for whom the liver of geese was a real delicacy. To make the birds' liver larger, they fed them figs.

During the Middle Ages, goose liver, also known as foie gras, became very popular in France. The French kings Louis XV and Louis XVI really liked this delicious specialty.

But in 1778 foie gras became famous throughout Europe. Then the Marquis de Contad, Marshal of France, ordered his young chef Jean-Pierre Closs to prepare something truly French for his foreign guests.

The chef really surprised the guests by preparing the liver in bacon and wrapping it in dough. As a gift, the chef received 20 expensive pistols. He opened his own restaurant and popularized his specialty not only among aristocrats. Black truffle was added to the recipe and the formula for the classic foie gras was completed.

Goose liver
Goose liver

Today, every French restaurant offers one or more variants of foie gras. Goose liver is served with cognac sauce, grapes, oranges and apples, curry and cinnamon.

They are also available stewed with foie gras, baked with foie gras, which are served with a variety of sauces. Foie gras is actually a goose liver pate to which truffles are added.

After removing the foie gras from the refrigerator, you should immediately cut it into slices no thicker than a centimeter. To make the slices beautiful and thin, melt the knife in warm water before each cut. Foie gras is not spread on bread, it is placed on a slice or slice of homemade bread and served this way.

Goose liver must be served with wine - both red and white wine are suitable, as long as they are well aged. Champagne also goes well with foie gras.

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