Foie gras

Definition and stakes

A. Escoffier A guide to modern cookery (1907)

When the foie gras has been studded with truffles, wrap it in thin slices of bacon or a piece of pig’s caul, and set it in a thoroughly-sealed terrine before cooking it.
The best way to cook foie gras, when it is to be served whole and hot, is to bake it in a crust of paste that can absorb the excess of grease produced by the melting of the liver. For this purpose prepare two layers of patty paste, a little larger than the liver.
Source: Gutenberg

Henry Thompson Popular Science Monthly (1879)

Thus it is easy to make the fatty constituent too large, and thereby derange digestion, a result frequently experienced by persons of sedentary habits, to whom a little pastry, a morsel of foie gras, or a rich cream is a source of great discomfort, or of a "bilious attack"; while the laborer, who requires much fatty fuel for his work, would have no difficulty in consuming a large quantity of such compounds with advantage. Nitrogenous matter also is commonly supplied beyond the eater's wants
Source: Wikisource

Various Scientific American Supplement…

When one arrives at adult age, he should have learned by experience what articles of food do, and what articles of food do not, agree with him, and to shun the latter, no matter how daintily served or how tempting the circumstances. The man who knows that pates de foie gras, or the livers of abnormally fattened geese, disagree with him, and still eats them, is not to be pitied when all the horrors of dyspepsia overtake him.
Source: Gutenberg

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