History of the occurrence of goose liver
Pate of goose liver is considered one of the main symbols of gastronomic chic, considered an invention of French culinary experts, because it is an attribute of luxury and a traditional Christmas dish in France.
Foie gras is one of the most popular and famous delicacies in French cuisine, and its aroma and flavor can be described as rich, oily and delicate. Foie gras can be served in the form of various mousses, parfait, and is usually served as an accompaniment to another product, such as toast or steak.
However, the technique of cooking foie gras was known long before our time. The Egyptians were engaged in the preparation of this delicious dish, specially kept the birds and fattened them with special products.
The history of the appearance of this marvelous dish in France is fixed and even the first tasters' notes remained. It happened in 1778 in Alsace. The Marquis de Contad, one of the main marshals of that time in France, said to his personal chef Jean Pierre Claus the phrase, which had already become famous: "Today I want to treat guests to real French cuisine." And so the cook came up with a new dish, which he called "pate de foie gras". What did the marshal's guests say when they tried the new masterpiece of the cook Marquise? Briya-Savarin, a well-known master of gastronomy, left the following entry: "When the dish was brought into the hall, all the talk immediately stopped, and on the faces of those present lust, ecstasy and joy were reflected." Almost immediately after the solemn meal, the Marquis ordered his subjects to prepare a large portion of pâté to send King Louis 16 to Paris. The court immediately appreciated the delicate and delicate taste of the new dish. And very quickly, love spread throughout France. Since then, goose liver pate or foie gras is one of the most favorite dishes of the national cuisine of France.
France is by far the largest producer and consumer of foie gras, although production of this product has been established in many other countries, such as the United States and China.
Goose liver, useful properties
It is the liver that is a storehouse of nutrients and nutrients. Many doctors recommend eating a liver in order to prevent many diseases. Useful properties of foie gras on face. The liver contains such useful substances as: iron and copper, and in easily digestible form. It is known that iron is necessary for us, that the level of hemoglobin in our body was normal, especially it is important in such a disease as anemia. And copper is famous for its anti-inflammatory properties. In addition to these elements, magnesium, calcium, phosphorus, zinc, vitamins C and A, vitamins of group B are also present in the liver; various amino acids: lysine, tryptophan, methionine. Especially in this wonderful product is enough vitamin A, which is necessary for brain work, kidney health, smooth skin, good eyesight, strong teeth and thick hair. Dish from the liver will help our body to make up many useful substances, so this dish is useful for pregnant women, young children and people who are prone to diabetes and atherosclerosis.
But in our modern age, manufacturers can sometimes harm their customers. Some, in order to grow a bird faster, forcibly feed it with various chemical additives, which can be very dangerous for our health. In this case, the liver increases due to fat and loses its useful properties. Sometimes in the pate can add semolina to reduce the cost of the product. In the pate may be olive, cream or sunflower oil, various spices and lemon juice. Carefully examine the packaging before buying so that the paste contains no chemical additives. When choosing a pate, you should pay attention to the percentage of the liver itself, it should not be less than 55%. It should also be borne in mind that pate is not recommended for elderly people because of the high content of saturated fats.
With what to feed the liver?
With what to serve this delicious dish? In the modern market, there are many recipes for foie gras, respectively, and this dish can also be served in different ways. For example, there is a recipe for pate with apple and onion, with dates and dried apricots, with cinnamon and curry, with kiwi and grape, with jam, foie gras with mustard or cognac sauce. Also made from foie gras are different stew and roast.
When you choose bread for foie gras, give preference to simple grades that do not contain different flavoring and impurities - the main rule when choosing bread so that it does not interrupt the taste of the main guest on your table. Usually pate the goose liver pate with red or white wine or champagne.
Trying for the first time the taste of foie gras, you will not forget it for a very long time. They say that someone immediately penetrates this subtle fragrance, someone later. But what can be said with complete certainty that pleasant memories from this delicious dish will help you drive away any depression, especially this is important now, in the autumn period. And the beneficial properties of the liver will help you stay healthy and full of energy.