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foie gras

[fwah grah; French fwah grah] /fwɑ ˈgrɑ; French fwɑ ˈgrɑ/
noun
1.
the liver of specially fattened geese or ducks, used as a table delicacy, especially in the form of a paste (pâté de foie gras)
Origin
1810-1820
1810-20; < French: literally, fat liver
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for foie-gras

foie gras

/French fwa ɡrɑ/
noun
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for foie-gras

foie gras

n.

1818, short for pâté de foie gras (see pate (n.2)). Pâté de foie gras (1827 in English) is literally "pie of fat liver;" originally served in a pastry (as still in Alsace), the phrase now chiefly in English with reference to the filling.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for foie-gras

foie gras

a delicacy of French cuisine, the liver of a goose or duck that has been fattened by a process of force-feeding. What is generally regarded as the best foie gras is produced in the province of Strasbourg. Foie gras is ideally very firm and smoothly textured, with a colouring of creamy white tinged with pink.

Learn more about foie gras with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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