The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-05-02


foie gras for which strassburg is
world famed
As pate de foie gras has become a
favorite epicurean dish In America,
many may be interested In knowing
how 1t is made. The geese, when
about nine months old, are taken
from the pastures and placed in an
underground cellar and are bound to
the long, slanting stone slabs which
stand in rows. The feet, wings and
bodies are spread out and bound by
bands. so that only the neck is left
free. For two months the bird
remains In this position. curing
which 1t Is crammed with dump
lings made OF dough or buck
wheat. chestnuts and stewed maze.
The dumplings are fed in the form
OF large pills, from three TO five Of
them being given the bird every two
hours. or six times a day. The geese
learn to relish the morsei and stretch
their necks for 1t in eagerness.
The absence OF any form OF eNer-
clsc causes the birds liver to absorb
all the nutriment in the foods and to
take on a delicious flavor from the
buckwheat. chestnuts and maize.
When the liver becomes ripe within
two months the animal is "all liver"
so TO speak, the rest of the body being
nothing but skin and bones. II 10
then that the goose rs killed and Its
liver taken out and made into pate
de foie gras. which means paste OF
fat liver"
The pate may be made at home
from ordinary goose livers-a very
delectable precautionary the follow
ing recipe provided for me by a Ger
mar housewife: TIE liver is put into
n pan Of boiling water to set, care
being taken that the water does not
Dol, after che liver Is placed therein.
After a few minutes 1t Is taken OUT
and allowed to cool. The liver is then
cut into large cubes and added to
saucepan in which have been fried
or sauted two tablespoonfuis of finely
chopped onions and a little rasped
bacon. To this mixture are added
about eight ounces OF raw TURTLES
which have been cut into small dice.
When thoroughly heated the mixture
IL again taken from the fire and left
10 cool. A half pound OF lean meat
and fat bacon Is chopped fine and
mixed with two or three table,
spoonfuls Of bread crumbs which have
been soaked in milk and squeezed
thoroughly dry.
The mince is then placed in basin
and the fat liver added. together with
some trimmings or truffles and half
"A pound OF lean ham cut into small
dice or squares. A hot pie mould IL
huttered and placed on a huttered
paper or baking sheet. The mould Is
lined with a short paste and layer
Of the mince Is put at the bottom and
sides. Then the mould IS filled with
n round fiat OF paste w..'. holc in
IT,. centre. and after beiaz brushed
over with the egg Is put in'o the oven
>, bake for an hour ari half. II Is
served with brown sauce reduced with
Madeira and trimmings Of trufties. II
10 good hot or cold.
While the making OF sugar from
he-ts was first accomplished In France
Germany was quick to discern It's
adaptability 10 her own conditions,
The result being that Germany now
ranks frst in the produrtiIn. u
amounts TO about 100000 tons of
,ucar bcets and 100000 tons OF beet
sugar a year.
perhaps Il Is due 20 the innate Dor
man arpet!te tina: Germany produces
many such epicurcan gems and be-
sides has become the home OF good
substantial foods. good beer and good
wine. To Germany We are indebted
for such OF our familiar staples as
sauerkraut, frankfurters. Hamburger
steak. Westphalian ham several bis
cults and many famous sausages.
cheeses and meats. The distinctive
names won by these products are de-
RI, "a from the locality OF their pro-
ductlon and rhey have become world
famed for many generations or eN-
cellence. Mos: OF them as we'll as
IN. German beers and wines, are I'M
,tated in America. so that the names
are az familiar here as in the Kaiser's
realm.
Iimburger cheese is generally sup
posed TO be a German specially, hut
such Is not the case. True IL is the
favori,c cheese in Germany hut II is
belgian product, deriving it's name
from the town OF L!mburg, formerly
the capital OF the territory OF Linn
burg. now the province Of Liege. which
has figured so prominently in the
present war. The cheese is manufac-
:ured principally In the native town
81 Herve other cheeses most popular
IN Germany are Har2er, Algauer.
Hollander, Munster and Neufchatel.
The strictly German cheeses include
Aherburg, Hohenburg. Brand. ElbinS,
Glumes, Holsteiner. Hopfen, Lorraine,
Munster. Mecklenburg, Skim, Niehem,
Thur!ngia potato cheese, Raden, Tilsit,
Topper and Weiss!ak. The list in
cludes a number of sour milk cheeses,
something like our cottage cheese.
and known as Schwe!zwekase, kuk-
flse. Ziegenkase, Krautkase and
Handkase.
Shops devoted exclusively To the sale
OF cheese abound in Germany. There
is method in this maybe, as anything
else in the shop would soon become
contaminated. turn TO cheese, in fBCt.
AS pork producing country Ger
many ranks second TO America. Veal
is eaten extensively and the poor sub
sist largely on vegetables. The mix
consumption is very large, both by
rich and poor, and potatoes form an
important part of every meal. The
Kalser's favorite dish Is pie made Of
potatoes, sour cream, salt herrlngs and
game. He is also fond of a soup made
of potatoes. onions and beer.
| Fifteen or twenty courses long is
| the German dinner very often The