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6
Medium
35 min
By Joanne Harris and Fran Warde
Published 2002
Foie gras has raised temperatures one way or another since Roman times. Horace’s early writings describe a method of preparing geese that have been force-fed on figs. In the eleventh century Sainte Radegonde – one of France’s many culinary saints – had a dish of foie gras prepared for the soon-to be-canonized Bishop of Poitiers, who thanked her with poems and odes in her honour. The marquis of Contades received a large fiefdom in Picardy from Louis XV as thanks for a gift of f
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