Note 56-* — BIRDS.
Reading edition
The process by which the liver of the unfortunate goose is enlarged, in order to produce that richest of all dainties, the foie gras, of which such renowned pâtés are made at Strasbourg and Toulouse, is thus described in the “Cours Gastronomique:” “On deplumes l’estomac des oies; on attache ensuite ces animaux aux chenets d’une cheminée, et on le nourrit devant le feu. La captivité et la chaleur donnent a ces volatiles une maladie hepatique, qui fait gonfler leur foie.”