George,
I realize that I am remembering fond past repast here, but would I recommend a trip to the Alsatian are of France--Unqualified yes!
Since we have little news to discuss here, please bear with me as I wander further off topic.
Alsace occupies the extreme eastern portion of France bordered in the North by Germany and the south by Switzerland. Germany occupies the Eastern border also. Northern town include Obersteinbach, Lembach and Wissembourg. In the South Mulhouse and Steinbrunnie. Strange sounding names for French towns, but this is the Sedatenland (hope I spelled that right). This area has been back and fourth between Germany and France a few times. It represents an area of fine pork butchery and is considered by many to produce the finest charcuterie. I can tell you personally that the sausage and cold cuts are superb. When one crosses from Germany to France in this area the difference is subtle but definite. There is a difference of prominent language, but not entirely. The people remain hearty, friendly and represent the salt of the earth on both sides. Country people who enjoy what they do and their lifestyle. Hard working, hard eating, hard drinking people who love their families and one freguently sees several generations together in a meal or on a walk.
The Reinland Falz in the north in Germany looks like the coniferous rainforest typified in this country by the north central portions of Oregon. Wonderful forests, lovely well maintained walking trails, pristine houses and villages, old castles, but the same country people. In the South, begins Switzerland and most know how that is typified.
Europe is full of ethnic areas which have been overrun by governments and here we are again. Alsace is neither French nor German, but Alsatian. The mix and the meld have made it a unique area. Not far from either, but unique. I love Alsace, and always will!
Now for a little history for any still with me--
Back to Goose liver--
Foie Gras was known to the Ronans and a Roman gastronome, Scipio Metellus is generally credited with the first ideas on how to fatten the goose livers.
Pliny and the Elders tells about the "delicate taste of the rich goose liver" and describes how geese were force fed figs in teh darkness to fatten their livers. The Emperor Nero never sonsidered a banquet complete without foie gras, but the art of making it disappeared between Roman times and the eighteenth century. In 1772 Jean-Pierre Clause, chef the the Marechal de Contades, Governor of Strassbourg, came upon an ancient recipe. He added truffles to it and served it as a " Pate a la Contades". He also sent one to Nicholas Doyen, the King's chef at Versailles, where it became known as "Pate a la Clause". Doyen and Clause perfected the recipe and established the name which still sticks; pate de foie gras de Strasbourg aux truffles!
Thor, I hereby rest my case!
Jack!
P.S--Actually it is prepared and serves mostly as a terrine and the pasted upon bread, so the term pate mostly does not apply, even in the finest establishments.
P.P.S--My mispelling is not an attempt to insult Zeev, but a representation that I am also chalenged by the English language and mostly too lazy to correct! |
