What is a goose liver break?

Goose liver crap is a culinary paste or spread made of oily liver - or foie gras - goose. Some consider it a delicacy, although others would prefer that it would be forbidden because of the animal. You want to create a pate, combines one of the goose liver with spices and wine or brandy. The liver is then cooked and pressed into the liver cake. This process, based on the one developed by ancient Egyptians and the Romans, leads to a goose with an oily liver. The most common meal used for this purpose is grain, such as wheat or corn, although it also seems that the ancient Romans have their geese. When French chefs accepted this process as part of their own culinary traditions, they began to call it la gavage .eir of the body. The geese used to the fact that the goose liver will receive additional food that develops oily liver. Once the goose breeder thinks his liver has enough fat, the goose is killed.

Goose the liver is then cooked in terrine, glass bowls with high sides. The lid is weighed to force the stored fat in the liver goose to get up on the top of the bowl. After the cooked liver is cooled, the resulting pate is served as an appetizer or the entire course in multiple food.

Goose liver crap is simple yet sophisticated. A classic accompaniment for pate from goose liver is a freshly baked baguette of French bread. When no one is available, thick white bread or biscuits can be replaced. If a person uses biscuits, the taste must be soft, so it does not overcome the rich taste of Pate.

One can make the liver with the liver of other types of poultry, but they will not have a sore like a goose liver. In the French countryside, cooked the liver of the duck when a fattened goose is not available. These poultry alternations may also require a different spice strategy.

With the advent of cooling, it is not necessary to consume the entire pate immediately after its preparation. Goose liverThe break lasts up to three days under cooling. The unused part should be firmly packed.