Heppner gazette. [volume] (Heppner, Morrow County, Or.) 1892-1912, 1903-08-13
FAT GOOSE LIVERS.
Are Free from Disease, Say French
men Who Pack Them.
Several Forms of FOie Gra~ Prepared
and shipped by the Deolers OK
France-Inter resting Par
ticulars. J

Fattening geese for the sole purpose
of enlarging their hvers is something
of an industry in France, where the
novel occupa ton is carried on in order
that choice material may be obtained
for that distinctiyely French morsel.
pates de foie gras. French packers
have recently been considerably
aroused because the charge was MADE
against them that eysubstitute beer
suet and pork for what are termed
diseased goose livers." This they de-
nounce as not only ludicrously lmprob-
able but wholly without foundation,
says London paper.
In the first place, they contend that
a fatted goose liver is no more diseased
than the meat of an overfed hog. Both
are abnormal, and in that sense only
might be regarded as product OF un-
sanitary conditions. When goose is
being prepared for foie gras it is usual
ly confined for time at least by
tether fastened to a stake, beside
which it waits with healthy appetite
for it's frequently supplied portion of
American corn meal, which is the food
chiefly relied upon for fattening. The
goose is not encouraged to take too
much exercise, any more than any
other fattening animal. He is not FED
for his health. but to incline him to
take on fat The result Of this is to
greatly enlarge the liver, which is re-
garded as the most valuable part of the
carcass.
Foie gras d'oie, the fat goose liver, is
prepared for use and export in several
forms, each of which is calculated to
meet the whims of fastidiOus people.
One form is the fOie gras naturel, an
other is pates de foie gras, while still
another is pruee de foie gras The foie
gras naturel is simply the cooked liver
served without any form Of seasoning
except the fat or oil of the liver itself.
The pate de foie gras Of commerce
consists of the cooked liver packed in
tin boxes Of standard size which the
liver is roughly cut to fit. The space
not occupied by the liver is filled with
the trimmings of the liver or pork fine
ly hashed and pressed in. Over this is
poured the melted fat, sometimes of
the liver and sometimes of the beef
suet. The pieces of liver Clipped off in
this process of fitting the cooked liver
to the box are used with other hashed
meats and favOring matters like truf-
f1es in preparing what is known in com
merce as puree de foie gras.
10 Of iDctpaf of
the natural fat Of the goose liver as
asuppOrt or matrix by which the inter
stices between the liver and the box are
filled, is not so wholly repreEensible as
might at first appear, since it has GER
tain good reasons, or at least excuses.
In the first place, the suet and the
somewhat firmer meat packed about
the liver prevents the latter from be-
ing broken up by sliding about in the
box, as it is likely to do on long jour
neys when only the thin oil Of the liver
is used.
Another fact, which shippers have
learned by costly experience. is that
the pure fat of the goose is much more
likely than beef suet to become rancid
when used as the sole pack of the fOie
1t is also claimed that the strong,
greenish fat Of the goose is sometimes
repulsive to persons of weak stomach.
and that Americans whuare e>pecia lily
opposed to what they term messy
dishes" are unreasOnahlv opposed to
pates made with the pure goose fat.
The mOdifcatiOns described arc pre-
pared simply to reconcile the pervert-
ed American taste to the foreign
dainty. Though the primal purpose Of
the change of material was no doubt
to reduce the cost of production, the
result is said not only 10 be reduction
in price to the cOnsumer, but t. give
him an opportunity to selec; the forIn
of this delicacy he may prefer. Some
people greatly prefer the sorts which
have the foie nature with the support
ing pate made OF other hashed meats
and the more wholesome appearing
and less highly favored suet.
TerribIe Moment