Silver Curry for Fougera


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First-century Roman naturalist Pliny the Elder said the small golden flower of this plant was used for crowning the gods and needle like leaves used as a spice like curry. Don’t mix it with curry leaves, this plant name is immortal. In the language of flowers, Helichrysum spp. (immortelle) symbolizes eternal or endless love (Seaton 180). In the beginning of XIX century it was used as a specialty spice for pear sauce of ‘foie gras’, that means ‘big liver’. To replicate this naturally occurring large liver, the Egyptians, over 4000 years ago, developed the technique now known as gavage to produce a fattier bird.  The practice of gavage spread throughout the Mediterranean and was adopted by the Greeks and then the Romans, the latter of whom made ‘foie gras’ into a delicacy in its own right.  After the fall of Rome, and during the medieval period, it was the Jewish population who kept the tradition of foie gras alive.  During the late sixteenth-century Renaissance, classical texts and cookbooks were revisited, and interest in foie gras was once again piqued.  In France, Louis XIV, a gourmand, enjoyed haute cuisine, but his tastes began to trickle down to the aspirations of the French middle class.

How to Use: Peel the pears, cut into quarters and remove the core. Peel and finely dice the onion. Heat a saucepan to hot, add the honey and the crashed pears, cook for 2 minutes, and before adding the onion put 2 gram of silver curry. Cook for 10 minutes and then deglaze the mashed pears with the mulberry balsamic vinegar. Put on the top of Foie Grass before serving.

Ingredients: spring leaves of helichrisum italicum in glass jar

Packaging: Exclusively limited edition of 2 gram in glass jar