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The Egyptian goose (Alopochen aegyptiaca) is an African member of the Anatidae family including ducks, geese, and swans. Because of their popularity chiefly as an ornamental bird , the species has also been introduced to Europe, the United States and elsewhere outside their natural range.
The earliest reference to fattened geese is from the 5th-century-BC Greek poet Cratinus, who wrote of geese-fatteners, yet Egypt maintained its reputation as the source for fattened geese. When the Spartan king Agesilaus visited Egypt in 361 BC, he noted Egyptian farmers fattened geese and calves. [6] [10]
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.
An Egyptian gosling from a golf course, the Upland Hills Country Club, was brought in after being abandoned by its mother for having a gimpy leg. ... geese and chickens, including a hybrid goose ...
Alopochen is a genus of the bird family Anatidae, part of the subfamily Tadorninae along with the shelducks.It contains one extant species, the Egyptian goose (Alopochen aegyptiaca), and three or four species which became extinct in the last 1,000 years or so.
Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb. [2] Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and foie gras is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt ...
Bustards are large terrestrial birds mainly associated with dry open country and steppes in the Old World. They are omnivorous and nest on the ground. They walk steadily on strong legs and big toes, pecking for food as they go. They have long broad wings with "fingered" wingtips and striking patterns in flight. Many have interesting mating ...
The technique of gavage, cramming food into the mouth of domesticated ducks and geese, dates as far back as 2500 BC, when the Egyptians began keeping birds for food. [14] [15] [16] A 14th century book translated and published in 2017 lists 10 recipes for sparrow which was eaten for its aphrodisiac properties. [17]