Foie gras

[[Image:Scappi.jpg|thumb|upright|right|Bartolomeo Scappi]]

[[Image:Scappi.jpg|thumb|upright|right|Bartolomeo Scappi]]

Appreciation of fattened goose liver spread to gastronomes outside the Jewish community, who could buy in the local Jewish [[ghetto]] of their cities. In 1570, [[Bartolomeo Scappi]], chef de cuisine to [[Pope Pius V]], published his cookbook ”Opera”, wherein he writes that “the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds”.<ref name=”Ginor_7″>{{Harv|Ginor|1999|p=11}}.</ref> In 1581, Marx Rumpolt of [[Mainz]], chef to several German nobles, published the massive cookbook ”Ein Neu Kochbuch”, describing that the Jews of [[Bohemia]] produced livers weighing more than three pounds; he lists recipes for it—including one for goose liver [[mousse]].<ref name=”Ginor_7″/><ref name=”Toussaint-Samat_6″>{{Harv|Toussaint-Samat|1994|p=427}}.</ref> János Keszei, chef to the court of [[Michael I Apafi|Michael Apafi]], the prince of [[Transylvania]], included foie gras recipes in his 1680 cookbook ”A New Book About Cooking”, instructing cooks to “envelop the goose liver in a calf’s thin skin, bake it and prepare [a] green or [a] brown sauce to accompany it. I used goose liver fattened by Bohemian Jews, its weight was more than three pounds. You may also prepare a mush of it.”

Appreciation of fattened goose liver spread to gastronomes outside the Jewish community, who could buy in the local Jewish [[ghetto]] of their cities. In 1570, [[Bartolomeo Scappi]], chef de cuisine to [[Pope Pius V]], published his cookbook ”Opera”, wherein he writes that “the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds”.<ref name=”Ginor_7″>{{Harv|Ginor|1999|p=11}}.</ref> In 1581, [[Marx Rumpolt]] of [[Mainz]], chef to several German nobles, published the massive cookbook ”Ein Neu Kochbuch”, describing that the Jews of [[Bohemia]] produced livers weighing more than three pounds; he lists recipes for it—including one for goose liver [[mousse]].<ref name=”Ginor_7″/><ref name=”Toussaint-Samat_6″>{{Harv|Toussaint-Samat|1994|p=427}}.</ref> János Keszei, chef to the court of [[Michael I Apafi|Michael Apafi]], the prince of [[Transylvania]], included foie gras recipes in his 1680 cookbook ”A New Book About Cooking”, instructing cooks to “envelop the goose liver in a calf’s thin skin, bake it and prepare [a] green or [a] brown sauce to accompany it. I used goose liver fattened by Bohemian Jews, its weight was more than three pounds. You may also prepare a mush of it.”

==Production and sales==

==Production and sales==