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Take Action: Northern Foie Gras Peddlers

NARN | 18.12.2011 22:42 | Animal Liberation | Liverpool | Sheffield

Foie gras is shunned by many and is even illegal to produce in the UK. Ducks and geese have pipes forced down their throats daily and grain pumped in, with ruptured throats being a common occurance. This method of farming creates an artificially diseased and swollen liver, causing birds to become imobile. When slaughtered, the liver is removed and sold as foie gras.

Force Fed 'til Dead - No Excuse!
Force Fed 'til Dead - No Excuse!


The following Northern restaurants, hotels and delicatessens current have foie gras for sale.

Please send them an email to remind them of the cruelty suffered by birds intensively reared to create this delicacy.

It’s time for action!

BLOCK 1:

 enquiries@laboheme.co.uk,  info@redlionhighlane.co.uk,  info@damsonrestaurant.co.uk,  welcome@overwaterhall.co.uk,  hotel@lindeth-howe.co.uk,  info@millerhowe.com,  lakeview@millerhowe.com,  sales@lakesidehotel.co.uk,  reservations@lakesidehotel.co.uk,
 melanie.wilson@lakesidehotel.co.uk,  clive.wilson@lakesidehotel.co.uk,  enquiries@silcocks.co.uk,  ninos@zen.co.uk,  rebecca@browsholme.com,  bookings@thewhitehart.co.uk,  spirerestaurant@btinternet.com,  enquiries@habroughhotel.com,  enquiries@cafetwentyone.co.uk,  careers@cafetwentyone.co.uk,  info@fevershamarmshotel.com,  reservations1@fevershamarmshotel.com,  marketing2@fevershamarmshotel.com,  info@vanzellerrestaurants.co.uk,  tom@vanzellerrestaurants.co.uk

BLOCK 2:

 enquiries@blackswan-helmsley.co.uk,  weddings@blackswan-helmsley.co.uk,  sales@deancourt-york.co.uk,  info@deancourt-york.co.uk,  info@yorke-arms.co.uk,  enquiries@yorke-arms.co.uk,  res@devonshirehotels.co.uk,  reception@thedevonshirearms.co.uk,  events@devonshirehotels.co.uk,  spa@thedevonshirearms.co.uk,  kittiesrestaurant@btinternet.com

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:: SAMPLE LETTER ::

To Whom It May Concern,

I was recently informed that your business sells foie gras, a delicacy which severely compromises the welfare of birds farmed for its production.

Foie gras is produced by force-feeding confined ducks or geese massive quantities of food, via a mechanized pump, several times a day for up to three weeks. At the end of this fattening period, the birds’ livers are swollen up to ten times their natural size. The birds are then slaughtered, and their livers are sold as “foie gras.” These conditions precipitate considerable casualties, and the mortality rate of animals in foie gras production far exceeds that of other animal industries. Some birds die when the metal feeding tube rips open their throats.

Many birds die of ruptured internal organs or asphyxiation when food becomes impacted in their throats and digestive systems. Many are so physically debilitated and in so much pain by the end of the force-feeding period that they are unable to stand or walk.

I request that you make a reputable decision and remove this delicacy of despair from sale at your establishment, otherwise I will be forced to boycott you and take my custom elsewhere.

Yours Sincerely,
[Name]

NARN
- e-mail: northernarn@yahoo.co.uk
- Homepage: www.northernar.wordpress.com

Comments

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No problem

19.12.2011 06:56

Not a problem for me picked up my Christmas Fois Gras at the weekend during the Calais booze cruise. I recommend it on a lightly browned toast with a glass of port, absolutely delicious.

Delicious

Hidden Comment

This posting has been hidden because it breaches the Indymedia UK (IMC UK) Editorial Guidelines.

IMC UK is an interactive site offering inclusive participation. All postings to the open publishing newswire are the responsibility of the individual authors and not of IMC UK. Although IMC UK volunteers attempt to ensure accuracy of the newswire, they take no responsibility legal or otherwise for the contents of the open publishing site. Mention of external web sites or services is for information purposes only and constitutes neither an endorsement nor a recommendation.

How to Prepare Roast Quail Stuffed with Foie Gras

19.12.2011 08:59

Ingredients
(enough to stuff quail;
4 slices of Bacon
Fresh chervil; for garnish
3 tb Unsalted butter
Pate de foie gras
Water
4 Quail; boned
1/3 cMinced shallot
1 1/2 cVeal stock
2 tsArrowroot - (to 3 tspns);
Salt; to taste
Black Pepper; freshly ground
1/4 cArmagnac

Preheat oven to 350 degrees. Season quail, stuff with foie gras and wrap with bacon. In oven-proof saute pan heat 2 tablespoons of the butter over moderate heat until hot.

Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish. Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.

Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil. This recipe yields 4 servings.

Gordon Ramsey

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This posting has been hidden because it breaches the Indymedia UK (IMC UK) Editorial Guidelines.

IMC UK is an interactive site offering inclusive participation. All postings to the open publishing newswire are the responsibility of the individual authors and not of IMC UK. Although IMC UK volunteers attempt to ensure accuracy of the newswire, they take no responsibility legal or otherwise for the contents of the open publishing site. Mention of external web sites or services is for information purposes only and constitutes neither an endorsement nor a recommendation.

Simple is the best

19.12.2011 09:00

Recipe: Foie Gras French Toast

INGREDIENTS
1/4 pound foie gras terrine, cut into 1/4-inch dice
4 chicken livers, finely chopped
2 small black truffles, peeled and minced
Salt and freshly ground pepper
3 large eggs
1/2 cup milk
8 slices white sandwich bread
2 tablespoons unsalted butter

In a medium bowl, mix the foie gras with the chicken livers and truffles and season with salt and pepper.
In a pie plate, beat the eggs with the milk and season with salt and pepper. Soak the bread in the custard until saturated, then transfer to a large baking sheet. Spread 2 tablespoons of the foie gras mixture on each slice.
Melt 1 tablespoon of the butter in a large nonstick skillet. Add 4 slices of soaked bread to the skillet, liver side up, and cook until golden, about 2 minutes. Carefully flip the bread and cook until browned and the chicken livers are just cooked through, about 2 minutes longer. Transfer to a plate, cover and keep warm while you cook the remaining bread in the remaining butter.
Serve hot.

Food Lover

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