Bar-le-duc jelly

Bar-le-duc jelly

. It is commonly served on bread or with foie gras.

[http://www.groseille.com/ House of Dutriez's Bar-le-Duc] "confiture de groseilles" (currant preserve) is still made by hand. "Epepineuses" (seed extractors) de-seed the currants with goose quills, flicking out the tiny seeds without disturbing the small fruit's flesh. Most brands are simply mashed currants. About 200 currants go into one 85 gram jar (approximately 3 ounces), which cost approximately €15 a jar in Bar-le-Duc and $40 in the US (2008).

References

* Barry, Ann. Bar-Le-Duc Currant Preserves. "The New York Times" : Arts and Leisure Section. January 30, 1983.

* Anon. Royal Jelly. [http://www.waitrose.com/food_drink/wfi/foodaroundtheworld/france/0002072.asp "Waitrose"] . February 2000

External Links

* [http://fxcuisine.com/default.asp?Display=213 De-seeding red currants with a quill to make jam] , article in English with many pictures
* [http://www.groseille.com/ House of Dutriez Confitures à la Lorraine] (House of Dutriez).


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