Foie gras is a culinary specialty made from fresh liver from the breeding and fattening by force-feeding of geese and ducks, and a popular and well-known festive delicacy in French cuisine. It is eaten raw, semi-cooked or cooked, and can be offered as fresh or canned products, eaten alone or as an accompaniment to other dishes such as meat. According to French law, “foie gras is part of the cultural and gastronomic heritage protected in France. By foie gras we mean the liver of a duck or a goose specially fattened by force-feeding”. If the force-feeding technique dates from when the ancient Egyptians began to force-feed birds to fatten them up, the consumption of foie gras itself was first reported in ancient Rome. Today, France is by far the largest producer and consumer of foie gras, followed by the rest of Europe, the United States and China. Due to controversies over animal force-feeding, several countries or jurisdictions have enacted laws against the production or marketing of products obtained by force-feeding under pressure from animal welfare groups. An alternative is to recognize and promote natural force-feeding. The book collects from knowledgeable sources a great number of possible preparations, but also describes what foie gras actually is as well as its history, then tries to answer questions like «Why is foie gras so expensive?», «What is foie gras and why is it banned?», «What are the alternatives to force-feeding?». Further information about what this book is and what is not can be found in the introduction to the series, which can be read by clicking below the links to the other cookbooks included in g a s t r o n o m e s collection. The book ends by listing the written sources from where the recipes are taken, which can also serve as a mi-bibliography and further reading. Here are a few recipes, as listed in the Contents page: 1. Artichoke Bottoms, Bayard Style 2. Artichoke Bottoms, Colbert Fashion 3. Aspic de Foie Gras 4. Attereaux, Villeroi Style 5. Ballettes Of Foie Gras à L’Imperiale 6. Ballotines Of Duckling, Freneuse Style 7. Boned Capon, Stuffed, Banker’s Fashion 8. Boudin Of Chicken, Lucullus Style 9. Breasts Of Chicken, Opera Style 10. Brown Purée For Egyptian Cream 11. Buttered Eggs 12. Canapé MonteCarlo 13. Capon Souffled 14. Capon, Derby Fashion 15. Chaud froid Of Lamb Cutlets As Pears 16. Chaud froid Of Squab, Bohemian Fashion 17. Chaudfroid Of Chicken Legs As Ducklings 18. Chaudfroid of Reed birds 19. Chestnut Timbals, St. Hubert Style 20. Chicken à La Savoy 21. Chicken, Turtle Fashion 22. Chickens à La Chanceliere 23. Cold pies and how to make them 24. Cold Turkey à La Grande Duchesse 25. Consommé, Infanta Style 26. Cotelettes De Pigeon à La DUxelles 27. Cream Mixture à La Montreal 28. Cream Of Rabbit à La Duxelle 29. Crème De Lapereau à la Reine 30. Crepinettes à La Belgrave 31. Crepinettes à la D’Estine 32. Crepinettes à la Favorite 33. Croustade à la Champenoise 34. Croustade of Larks 35. Eggs à l’imperatrice 36. Eggs À la belmont 37. Eggs à la Belmont 38. Eggs à La Commodore 39. Eggs à la livingstone 40. Eggs à la Mme Morton 41. Eggs Benoit 42. Eggs Chateaubriand 43. Eggs Cocotte, Hackett 44. Eggs Epicurienne 45. Eggs gourmet 46. Eggs Henri IV 47. Eggs mirabeau 48. Eggs Mirabel 49. Eggs Talleyrand 50. Eggs Troubadour 51. Eggs, Balfour 52. Eggs, Strasbourgeoise 53. Eggs, Waterloo 54. Escalopes Of Pigeons à La Lisbonne 55. Farce For Chicken à La Chanceliere 56. Farce For Cold Pigeons, Partridge, Etc 57. Farce For Larks à La Sotterville 58. Farce For Pigeons Farced With Truffles 59. Farce For Turban à La Piemontaise 60. Fat Goose Liver Collops, Diplomat Style...
