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- Q1093768 subject Q6419165.
- Q1093768 abstract "Bar-le-duc jelly (French pronunciation: [baʁ lə dyk]) is a highly regarded preparation of jelly originally composed of select whole seeded currants, typically white currants or alternatively red 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. 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 cost approximately €15 a jar in Bar-le-Duc and $40 in the US (as of 2008). Notable references exist in the historical record about the spread being enjoyed by celebrities such as Alfred Hitchcock, Ernest Hemingway, Victor Hugo, and Mary, Queen of Scots.".
- Q1093768 country Q142.
- Q1093768 ingredient Q146661.
- Q1093768 ingredient Q22691.
- Q1093768 ingredientName "Currants(white currants orred currants)".
- Q1093768 region Q185721.
- Q1093768 thumbnail Groseille-dutriez-FXcuisine-com.jpg?width=300.
- Q1093768 type Q1472481.
- Q1093768 wikiPageExternalLink www.barleduc.fr.
- Q1093768 wikiPageExternalLink rubrique.aspx?CategoryID=153&Niveau=1.
- Q1093768 wikiPageExternalLink www.groseille.com.
- Q1093768 wikiPageExternalLink 0002072.asp.
- Q1093768 wikiPageWikiLink Q1269.
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- Q1093768 wikiPageWikiLink Q142.
- Q1093768 wikiPageWikiLink Q146661.
- Q1093768 wikiPageWikiLink Q1472481.
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- Q1093768 wikiPageWikiLink Q185721.
- Q1093768 wikiPageWikiLink Q223930.
- Q1093768 wikiPageWikiLink Q22691.
- Q1093768 wikiPageWikiLink Q23434.
- Q1093768 wikiPageWikiLink Q337351.
- Q1093768 wikiPageWikiLink Q34807.
- Q1093768 wikiPageWikiLink Q371774.
- Q1093768 wikiPageWikiLink Q4518649.
- Q1093768 wikiPageWikiLink Q515.
- Q1093768 wikiPageWikiLink Q5192955.
- Q1093768 wikiPageWikiLink Q535.
- Q1093768 wikiPageWikiLink Q621670.
- Q1093768 wikiPageWikiLink Q6419165.
- Q1093768 wikiPageWikiLink Q6584340.
- Q1093768 wikiPageWikiLink Q7374.
- Q1093768 country Q142.
- Q1093768 mainIngredient "Currants".
- Q1093768 name "Bar-le-duc jelly".
- Q1093768 region Q185721.
- Q1093768 type Q1472481.
- Q1093768 type Food.
- Q1093768 type FunctionalSubstance.
- Q1093768 type Thing.
- Q1093768 type Q2095.
- Q1093768 comment "Bar-le-duc jelly (French pronunciation: [baʁ lə dyk]) is a highly regarded preparation of jelly originally composed of select whole seeded currants, typically white currants or alternatively red currants. The name Bar-le-duc refers to the geographical origin of the preparation in the French town of Bar-le-duc.".
- Q1093768 label "Bar-le-duc jelly".
- Q1093768 depiction Groseille-dutriez-FXcuisine-com.jpg.
- Q1093768 name "Bar-le-duc jelly".