Bar-le-duc jelly
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Bar-le-duc | |
Main ingredients | Currants (white currants or less commonly, red currants) |
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Other information | also prepared in some former French colonies, notably New France (now Canada and the United States) |
Bar-le-duc jelly (French pronunciation:
Commonly served as an accompaniment to
Examples
As of 2012[update], the House of Dutriez in the town of Bar-le-Duc provides one of the very few hand-made preparations still on the market, la confiture de Groseilles de Bar le Duc (Currant Preserve). The traditionally hand-made product involves épépineurs or épépineuses (seed extractors) de-seeding the currants with goose quills to flick out the tiny seeds without disturbing the flesh of the small fruit. Sometimes sweetened jellies, consisting of mashed and sieved currants of a significantly lower cost and quality, appear on the market under the same name.[2]
See also
Notes
- ^ "Le caviar de Bar-le-Duc". Maison DUTRIEZ (in French). Retrieved 2021-12-02.
- ^ "A Jam Fit for a Queen, Dutriez Bar-Le-Duc". FXcuisine. Archived from the original on 26 March 2014. Retrieved 15 February 2013.
References
- Barry, Ann. Bar-Le-Duc Currant Preserves. The New York Times : Arts and Leisure Section. January 30, 1983.
- Anon. Royal Jelly. Waitrose. February 2000
- Anon. Homepage of Bar-le-Duc France, Delights and Traditions, in English Ville de Bar-le-duc, France. August 2009.
External links
- House of Dutriez Confitures à la Lorraine (House of Dutriez).
- Homepage of the City of Bar-le-duc, France, in French.
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia. {{cite encyclopedia}}
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