The Marion daily mirror. (Marion, Ohio) 1892-1912, 1908-06-12
THE PATE DE- FOE CRAS
How Most Famous of French
DelicacieS is Produced.
HERE TURKEY IS SCORNED.
The Thlrty.five Pound Goose and lts
Four Pound Liver-The Peasant
Makes Four Dollars Apiece Out Of
1m--Goose Grease TO Replace
COOKING Butter

MAKES fouF DolldTS apiece Out OI
hiim-Goose Grease TO Replace
Cooking Butter.
The Toulouse goose is one of the
standby of the French peasant. Where
the ordinary domestic goose averages
from seven to eight pounds the weight
of the Toulouse goose varies between
10 and 20 pounds in the normal state
and between 20 pounds and 80 pounds
after they are scientifically fattened
for their livers' sake.
, During the first eighteen months Of
their lives they are let to wander and
feed at their own sweet will, like pigs
or sheep, each troop tended by little
boy or girl; and the impression that
they are not really birds, but a kind
Of two-legged animal, is all the strong
er when you see them taken with the
| sheep, at shearing time, for plucking
Up till its eighteenth month, the Tou-
louise goose leads free and sociable
| outdoor life, junketing through the
fields for food and sure to find sup
plement" in the barnyard Farmers
! who go in for magnificent pieces" the
products of intensive fattening, let the
goose roam free until it has even
| reached it's second year.
The work of fattening is then taken
In hand in the first cool days of au-
| tumn and it continues during Decem.
Der and January. The first part. call
ed flesh building. is simple 1t con
/ In htVG ,yft ha
all the Indian corn they will eat hay-
ing care to first soak it in water.
| Two or three times a day the farm
er loads the bird--according to it's di-
| testing capacity. 1t is admitted that
a goose can thus digest considerably
over quart of corn per day during
about FIVE weeks, and these are those
who actually do digest over so quarts
in the 35 days. Some farmers give
soup, others milk, and some add even
a little ammonia. Sulphide of anti
mony also favors fattening; but 1t Is
used only by the great experts, being
dangerous.
During all this time the bird is
scarcely able to move. Every peasant
| ahiid knows when the fattening is fin
shed. 1t is when the tail spreads
cut like fan, the tail feathers no
longer touching each other. Then 1t is
ime TO sell the goose for its liver.
One of these fattened birds is sold
t the Toulouse goose market 1t brings
rom 50 to $3.50, while phenomenons
/ fattenng that weigh up TO 80 pounds
ell as hight as SO or 81. The lvers
sometimes grow to enormous size.
There have been prize winners that
nave weighed nearly five pounds. Liy-
,rs Weighing four and half pounds
re not particularly rare. The aver
sc weight, perhaps, Is sometimes un-
Ter three pounds.
The potting establishments OF Tou-
'ouse and Nerac pay the peasant or
he goose-market speculator from 80
,ents to 60 cents per pound for those
foies-gras' C'fat livers,'D according
o their volume and whiteness. One
| ( the great chefs of paris-he Is Wat
in, once the Vanderbilt $4,000 cook,
ellis how they prepare them for the
rerrine de Foie-gras. The fresh liver
first skinned. Then all the red
/
ne white nutty parts, With the debris
farce" or filling, is made, which,
fter it is strained and seasoned, must
poured into the terrine, or earthen
ish over the white chunks of liver.
Zig black truflles are also thrown in,
nd the terrine is cooked during two
,ours in bain-marie
Then it is allowed to stand. The
ext day the juice is poured out ana
ITO its spaces and over the top is
CURED a mixture of melted butter and
-oose-greese. This hardens and pre-
erves the whole. Two days later the
Arrine de foie-gras is good to eat
nd when properly made it keeps al
lost indefnitely-so long, indeed, as
permit it to be sent out from Tou-
ouse and Strasbourg to all parts OF
he world,