New-York tribune., 1910-01-09

the menu of the fare offered to. the clients
from day to day during the siege of Paris
by the Germans. beginning on December
15 1870 and ending on January 2S 1871.
Opposite each menu are the observations OF
the cook as TO the prices he paid for the
different viands. a comparison of the cost
price with the retail prices charged on the
bill of fare is instructive.
On the first day recorded in this little
book the only unusual dishes appearing are:
saute de chat aux racines.. ; francs
CheVaI en- daube- --.--.'-.o francs
On the following day variety is introduced
in the shape of:
gosbif de cheval au macaroni francs :. so
Carre de nlulet. sauce poivrade. .--... francs 3
Saute dane la bourgeoise. francs $50
On the same day asparagus per portion
was francs $50. plum pudding, francs 80.
and a pear. francs rs.
Among the observations it was noted that
q cat cost francs, live sheep from the
Jardin des Plantes $50 francs and mule
flesh $50 francs per kilo.
Both mule and donkey flesh appear 10
have been much appreciated. although
opinions as to their flavor differ considera-
lily, zrd il amusing 10 contrast them.
There is an old dining club III Paris called
''le Moulin Sell" 10 which many artists,
sculptors. literary folk and politicians be
long. At one IF their jinners few years
ago an interesting paper read by NJ
Fulbert Dumonteil, a very we'll known
writer on gastronomics, entitled 'L'Apo-
theose de rAne." In the course of the
address. which was, of course. devoted to
the edible qualities of the donkey. the au-
thor referred TO the trials Of the siege Of
Paris
During the siege" he said, Il was wan
dering one dull morning round about the
Marche lies Ternes where beef. veal and
mutton had been replaced by horse, dog.
cat and rat. which were sold at the price
Of gold Suddenly I struck by
notice which read lei On vend de Zane
entered the shop and spoke to d girl
whose red cape was wrapped round her
head TO keep of the icy blast
Where do You get This meat from.
mademciseie%
Alas. monsieur. had two beautiful
donkeys which were thu admiration of all
Suresnes But We had TO come into Paris
tor safety. so they had to be killed. They
were called Ernest and Joseph, Joseph
was sold
BY his brothers?
BY nv father. This is Ernest before
ycu. Dces,.'t he look appetizing? All there
IS left of him is his tail. l5 francs; this
fIet, 20; his brain, 16 and his heart 10.
Very cheap. tco"
I VIII taxi the heart. rladenoiselle.
VIVA; l. your lame"
Denise.
And the young gIrl. smiling with pale
lips wrapped up Ernests heart for me
wrapped II up, TOO, I remember, in one of
General Trochu's proclanations: Paris lie
ca capitulera pasi
Ernest must have been old. His heart,
certainly less tender than that of Denise.
gave me bad attack of indigestion-for
which / sIiu bear d gruGge against the
Germans.
Another donkey eater. the Irish corre-
sponderc OF a London paper. is much more
enthusiastic on the subject, and becomes
almost dithyrambic in its praise:
shall never see a donkey without CRATE
fully thinking OF a Prussian. If any one
happens TO fall out with his jacka3s. let
me recommend him, instead of beating i,
fashion. When one Is asked 10 dinner, as
an inlucement one is told that there Will
weak minded quadruped is deliclousL,!n
color like mutton, firm and Savory. rms
among them the prejudice which has pre-
vented many animals beng used as food.
I can most solennly assert that l never
wish to taste better dinner than a Jolrt
crede.
On December 20 the first rats were bought
for Peters Cafe At 70 centimes each, and
deer from the Jardin des Plantes for 200
francs.
Christmas does not appear TO have been
celebra ted at Peters Restaurant; but. ac-
cording 10 the record Of the above quoted
Ifishman, the festival did not pass un-
noticed He has left the following notes of
his experiences:
The English here are making feeble at
T7F-rc ell % wis fr12 a
In an English restaurant two turkeys had
been treasured up for the important occa-
they anticipated their fate and most i'll
naturedly insisted upon dying. One fortu-
nate Briton has got ten POUNDS OF OF camel came,
tryrnen 10 aid him in devouring this sin
gular substitute for turkey
II appears that very generally horsehesh
YVES eaten IN the place Of beef and cat was
called rabbit" Both, however, were said
20 be excellent. the former little sweeter
than beef, but in other respects much like
81; the latter something between rabbit and
squirrel. with favor all its own. Those
who had cats with philoprogenitive pro-
cIivities were recommended, instead Of
drowning the kittens. 10 eat them. Either
sInothered in onions or In a ragout they
were excellent A French writer OF the
period says that he will ever feel grateful
70 Bismarck for having taught him that
ca served up for dinner is the right ami
NAL IN the right place.
Francsque Sarcey Indignantly protested
against the practice OF eating dogs. Hun
ser however knows no law, and in No
KeInber canine and feline butcher shops
were opened in different parts OF Paris.
Sklfully prepared. properly skinned and
cooked, with good sauce. the dogs proved
excellent eating: their meat was pink and
delicate. and by no means tough. Canine
outlets were sold at francs each, and
leg of dog might be purchased during No
yember al double that price d pound.
Two good bourgeois, husband and wife,
had Z little dog Of whom they were very
fond But . day came when there was
rolling 10 eat in the house, and poor Bijou
had 10 bc killed and cooked. His master
and mistress sat down TO dinner With tears
IN ,heir ewes. and during the dinner the
latter mechanically placed the tiny rib
bones on tie side of her plate Poor
Riiou.' she CALCULATED with sigh. What
2 -rcat these would have been for him.
II should 5e mentioned that many more
cats Than GOgs were eaten; and, indeed,
after the conclusion Of the siege scarcely a
cal remained in Paris Invitingly set off
with papcr frii.s and colored ribbons. the