[56-*] The process by which the liver of the unfortunate goose is
enlarged, in order to produce that richest of all dainties, _the foie
gras_, of which such renowned pates are made at Strasbourg and Toulouse,
is thus described in the "Cours Gastronomique:" "On deplumes l'estomac
des oies; on attache ensuite ces animaux aux chenets d'une cheminee, et
on le nourrit devant le feu. La captivite et la chaleur donnent a ces
volatiles une maladie hepatique, qui fait gonfler leur foie."