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There are only two delicacies in the world that are considered "kings
of the kitchen". The first delicacy was invented by Russians - it is
black caviar. Its history goes back to ancient times. It is known that
even in XI century Kiev grand princes were kept in supply by the monks of Athon
monasteries. The second delicacy is much younger. It is just a little
older than two hundred years. This is the famous pate de foie gras -
goose liver pate.
HOW DID IT BEGIN?
The history of birth of this miracle dish is precisely documented, we
have even the memories of a participant of the first eating of this
top of French cuisine. Everything happened in 1778 in Alsace.
Marquis de Contad - a French marshal and the ruler of Strasbourg -
said to his cook, Jean Pierre Clause the famous phrase: "Today I wish to
treat my guests to a real French cuisine." The cook thought for a
while, and the new dish - foie gras - was born. A participant of that
memorable dinner Briyar-Savarin, a great expert in gastronomic
business of the time, left the following memoir: "When the dish was
carried into the hall, all conversations stopped at once and the faces
of all who were present expressed lust, ecstasy and joy." Immediately
after this historical meal the marshal ordered his cook to prepare
another portion of this invention, which was then sent to Paris to
King Louis XVI. The court instantly appreciated the exquisiteness
of this new dish. Foie gras very quickly conquered the hearts of
all Frenchmen. Since then, goose liver pate is number one the dish of
French national cuisine.
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