Show pate pale de foie gras gra pate de fole gras erss as Is popularly known Is the french name for goose liver or more specifically the paste made from goose livers writes G R turner in the kansas city times what is not commonly known is the cruel treatment to which the goose is usually subjected in the preparation of this table delicacy the bird Is pinioned to a board by having its wings and legs leget fastened in such a manner that it cannot move it Is then placed before a fire of insufficient heat to roast it but warm enough to make it uncomfortable then begins a program of forced feeding the result of which coupled with lack of causes fatty de degeneration ener atlon oi of the liver which finally enlarges to such an extent that the goose dies |