2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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.
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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Goose liver , also known as foie gras, is a major delicacy in French cuisine. The classic foie gras is prepared from 800 grams of goose liver, salt and pepper to taste, a glass of cognac and truffles. Grind the goose liver, add salt, pepper and cognac, stir the mixture and leave overnight in the refrigerator.
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Goose liver is a tasty and dietary product that contains many vitamins and useful trace elements. Goose liver dishes are very nutritious and have a rich characteristic taste. One of the most exquisite specialties with goose liver is known by the name foie gras .
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Goose liver , also known as foie gras, is obtained from the liver of geese and ducks, with goose being obtained in smaller quantities than duck. Goose liver is a cult delicacy that is a real delight for the senses. Along with the unique truffles and black caviar, goose liver ranks among the most exquisite delicacies of all times and peoples.
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Migratory geese were first domesticated for consumption in ancient Egypt. They fed mainly on figs. Gradually, their migration to the north led to the natural spread of these fattened species. Thus, the whole Mediterranean recognized the new culinary delicacy - goose liver.
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