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In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
"Confit country" is the area of Occitan France [citation needed], where goose fat is used for cooking, as opposed to olive oil, which is used in Provence, where olives were plentiful and thus cheap. [citation needed] Confit country is divided roughly into regions where one type of meat predominates the confit preparations.
France is the principal market for Hungarian foie gras – mainly exported raw. Approximately 30,000 Hungarian goose farmers are dependent on the foie gras industry. [37] French food companies spice, process, and cook the foie gras so it may be sold as a French product in its domestic and export markets. [38]
Rillettes (/ r ɪ ˈ l ɛ t s, r i ˈ j ɛ t /, also UK: / ˈ r iː j ɛ t /, French:) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1] The meat is shredded and packed into sterile containers covered in fat.
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Sometimes goat head may be included and may simply be called goat head soup, even though most of the ingredients do not constitute goat head alone. The intestines of a cow are usually prepared as a stew in one of three ways. The most popular would be curried tripe and beans where the intestines are cooked down with butter beans and curry powder ...
The word for more than one goose is geese, but the word for more than one moose is not meese. (It's still "moose.") Even though his answer was embarrassing, the overwhelming majority of reactions ...
If you find one or several pellets, you’ll know where a great horned is roosting. So finding a pellet is the first way to see an owl. If you bring the pellet home and soak it in water, you’ll ...