Bar-le-duc jelly
 | This article needs additional citations for verification. (November 2017) |
 A jar of red currant jam | |
| Type | Spread |
|---|---|
| Place of origin | France |
| Region or state | Bar-le-duc |
| Main ingredients | Currants (white currants or less commonly, red currants) |
| Other information | also prepared in some former French colonies, notably New France (now Canada and the United States) |
Bar-le-duc jelly or Bar-le-duc caviar (French pronunciation: [baʁ lə dyk]) is a highly regarded preparation of jelly originally composed of select whole seeded currants, typically red currants or alternatively white currants.
The name Bar-le-duc refers to the geographical origin of the preparation in the French town of Bar-le-duc. Since the jelly's first documented reference in 1344, the culinary name "Lorraine jelly" is occasionally used, as the city of Bar-le-duc lies within the boundaries of the former province of Lorraine.
Commonly served as an accompaniment to game, spread on bread, or with foie gras, it is considered a culinary luxury, sharing an elite status akin to Beluga caviar and is colloquially referred to as Bar caviar.[1] The typical product is a jam, with the berries remaining intact in a thin syrup. About 200 currants go into one 85 gram jar (approximately 3 ounces), which costs approximately €18 a jar if bought locally in Bar-le-Duc, and $40 in the US (as of 2008). The spread was a favourite of notables such as Alfred Hitchcock,[1] Ernest Hemingway, Victor Hugo, and Mary, Queen of Scots.[2]
In 2016, Bar-le-duc jelly was listed by British newspaper The Guardian as one of the foods “people should try before they die”.[2]
Examples[]
As of 2012 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.[3]
When Rex Stout's fictional detective Nero Wolfe deals with the distraught daughter of his bootblack in the novel Kill Now—Pay Later (1961), he suspects hunger, as much as the shock of her father's death, is responsible for her emotional instability, and tells his cook, "Tea with honey, Fritz. Toast, pot cheese, and Bar-le-Duc. For Miss Vassos", strengthening Wolfe's reputation as a gourmet and establishing the high regard in which he held her father.[citation needed]
See also[]
Notes[]
- ^ Jump up to: a b "Le caviar de Bar-le-Duc". Maison DUTRIEZ (in French). Retrieved 2021-02-04.
- ^ Jump up to: a b "50 foods to try before you die". The Telegraph. 2016-07-08. ISSN 0307-1235. Retrieved 2021-02-04.
- ^ "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. Missing or empty |title= (help)
- Spreads (food)