peucn rirst gave a demonstration in the kitchen where

peucn rirst gave a demonstration in the kitchen where she prepared a terrine of “foie gras” and the duck breasts from the fattened bird which the staff sampled. Later in the dining room she discussed the products? of “foie gras,” particularly the differences between the French and American products. She answered questions from the staff concerning the feeding of the birds which is done three times a day. A special funnel is used, down which corn, that has been soaked overnight, is poured into the bird’s gullet. This is done very gently and tenderly so that they soon begin to enjoy it and will come running when the feeder arrives and will jump up on her lap. The finished livers weigh between IV2 and 3 pounds and are approximately 1/10 of the bird’s total weight. These livers fetch between $50 to $60 a pound wholesale on the American market and up to $200 a pound when turned into a Pate de Foie Gras. Madame Delpeuch left everyone with a greater appreciation of a delicacy which is becoming increasingly popular in the United States and the knowledge that it is produced by caring and humanitarian methods.