Frann 882 Posted October 11, 2013 Report Share Posted October 11, 2013 Good eating:"Towards the end of December 1870, we had the greatest difficulty making up menus that were fairly 'suitable,'" declared the famous chef, Thomas Genin (he died in 1887). "There was scarcely anyting to be had but horse. Beef and veal had long since disappeared. Mutton had been replaced by dog which was sold by chicken dealers, and rats were substituted for young rabbits. Cat was considered a rare tidbit. The rat was repulsive to the touch but its flesh of tremendous quality: delicate by not too insipid. Well seasoned, it is perfect,. "I have served grilled rats a 'pigeons a la crapaudine' but more often as potted meat, with a stuffing of donkey's meat and fat. I called that terrine of rats a la Parisienne. A terrine of rats cost fifteen francs. "Donkey was rare: it cost 15 to 20 francs a pound. Donkey meat has a slight taste of hazel nuts: it cannot be compared to horse meat. As roast beef, with beans a la Bretagne, it is a real treat. The quality of the mule is somewhere between the donkey and the horse." Quote Link to post Share on other sites
OLD GOAT 6 Posted November 2, 2013 Report Share Posted November 2, 2013 Great post,u found this in which book ? Quote Link to post Share on other sites
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