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 ?
Even the traditional goose liver is given a modern makeover when served in a torte form, with almond biscuit and edible flowers.
In addition to cooking with goose fat and consuming goose liver and giblets, Jews ate roasted goose and stuffed goose neck, made gribenes (cracklings) out of the skin and plucked the feathers to make down comforters.
The latter demanded a second opinion, and asked that the goose liver be sent to three non-Jewish professional chefs in Europe, who are very familiar with the taste of pork.
Starters include goose liver with French cognac (18 leva).
The pate is made from duck or goose liver, but many animal rights groups object to it because the animal is specifically fattened by force-feeding it corn.
Its French menu offers treasures like handmade goose liver ravioli with truffle sauce, and a slowcooked lamb shoulder that never fails to impress.
On to the main dishes, we ordered the lobster thermidor (grilled lobster, spicy cream sauce, lemon and steamed rice), the beef sukiyaki (simmered sliced beef, vegetables, soft boiled egg and steamed rice) and the foie gras mille-feuille of beef, sliced goose liver on top, baked apple, teriyaki truffle sauce with steamed rice.
From dim sum to filet mignon, oysters to goose liver, the variety of dishes available is unmatched in the kingdom, he added.
The supply of smoked eel fillets, horseradish grated into Cornish cream, potted goose liver, Melton Mowbray pork pies, pickled walnuts, turtle soup, Roquefort cheese, wild strawberry jelly.
Check out Caf Kor, which serves traditional Hungarian dishes like goulash and roast goose liver.
Sir Roger Moore has condemned it, and Austrian celebrity chef Wolfgang Puck recently announced that he will no longer serve it in any of his 137 restaurants, but foie gras - a duck or goose liver delicacy that is produced by force-feeding the birds - still lives on in gastronomy.
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.