foie gras

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foie gras

(fwä grä) [Fr.,=fat liver], livers of artificially fattened geese. Ducks and chickens are also sometimes used in the making of foie gras. The birds, kept in close coops to prevent exercise, are systematically fed to the limit of their capacity. Under this treatment the livers are brought to weigh 2 or 3 lb (1.0–1.5 kg) or more. Foie gras was prized by epicures in Egypt, Greece, and Rome, but the fattening of geese for their livers became a lost art during the Middle Ages except in Strasbourg. The industry was revived in the 18th cent. following the creation of pâté de foie gras by Jean Joseph Close (or Clause), a chef brought to Alsace by a French governor of the province. The pâté is made by cooking fresh livers, reducing them to a paste delicately seasoned with wine and aromatics and combining it with truffles and finely chopped veal. The making of foie gras has become a famous industry of Strasbourg and of Toulouse, France. The product is exported to all parts of the world in several forms—the esteemed pâté; foie gras au naturel, the plain cooked livers; a sausage; and a purée.
References in periodicals archive ?
But foie gras was invented in the time of the pharaohs: It was the Egyptians who first observed wild geese stuffing themselves to gain strength for seasonal migrations and discovered that the enlarged goose livers were very tasty.
I put it down to all of that red wine and goose liver pate, the latter delicacy now attracting the ire of American animal rights activists.
The posh chain joined a long list of food stores to scrap the expensive delicacy - made from goose liver.
Wolfgang Puck got a standing ovation for his recent decision to ban fatty goose liver in all of his restaurants.
The market hall is also worth a look, with everything from piles of paprika, salamis and goose liver pate to Russian dolls of George Bush and Osama Bin Laden.
The story goes that George Pralus was approached by Pierre Troigras to offer council over a troubled goose liver pate with shrinkage close to 40%
After last year's foundering of Hod Avaz, a leading frozen goose liver, goose meat and turkey meat producer, more poultry packers went belly up.
Likewise, the combination of foie gras ( 100 per cent goose liver -- thank God for it
Served with rich duck or goose liver pt, it's a fearsome formula for an expanding waistline.
Or head to Le Moissonnier (Krefelder Strasse 25) to try its house speciality: fillet of goose breast with goose liver.
Dishes, locally sourced where possible, include a terrine of goose liver pat with cinnamon spiced apple or broccoli and blue cheese tart to start, followed by roast sirloin of beef, Yorkshire pudding and braised red cabbage or Scrabster hand-dived scallops with asparagus and a poached duck egg.