File:Food and flavor, a gastronomic guide to health and good living (1913) (14590979627).jpg

Identifier: foodflavorgastro00finc (find matches)
Title: Food and flavor, a gastronomic guide to health and good living
Year: 1913 (1910s)
Authors: Finck, Henry Theophilus, 1854-1926
Subjects: Gastronomy
Publisher: New York, The Century Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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who like game for a changewould unite in blessing our railway campanies if theyfollowed the German example of planting shrubs ashomes for birds all along the railroad embankments. While the Germans are fond of partridges and othergame birds, their favorite food, so far as the featheredtribes are concerned, is the domesticated goose. In themarkets, especially of the northern cities, more geese areexposed for sale than all other kinds of poultry com-bined, and in restaurants Gdnsebraten is seldom absentfrom the menu. The French rather look down onroast goose, but that is because their roast goose is notso juicy and tender as the Prussian, whether owing to adifference in variety or rearing I cannot tell. The Germans are most painstaking in the growingand the proper feeding of this bird. They know thatcorn fodder yields the largest amount of fat—and goosefat is much in demand—while the finest Flavor is se-cured by feeding barley malt. The best goose, like the best beef, is grown where
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Deer In German Forest 37© FOOD AND FLAVOR there is abundant pasturage. There is less of this inthe Empire than there used to be, hence large numbersof geese are imported. From six to seven millions ofthem are annually brought across the border, mostlyfrom Russia. Every day, a special goose train, con-sisting of from fifteen to forty cars crosses the Russianfrontier bound for Berlin or Strassburg. Strassburg is one of the many cities that were madefamous by a special food. Goose liver was alreadyrelished as a great delicacy by the ancient Romans;Horace refers in one of his poems to the joys of eat-ing the liver of the white goose fattened with juicy figs.In Strassburg, unfortunately, the geese are not fattenedwith figs, but are locked up in cages and stuffed for anumber of days with shelled corn or noodles till theiroverworked livers become abnormally enlarged, afterwhich they are made into what is known the world overas pate de foie gras. This mixture of liver, meat andtruffles is no

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