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Paris; Siege of

During the Franco-Prussian War (1870-71), Paris came under siege after the French had lost the Battle of Sedan. Food situations became dire, the zoo at the Jardin des Plantes being unable to feed its animals.

A number of restaurants bought them and dishes such as 'Tête d'âne farcie' (stuffed ass's head); 'Consommé d'éléphant' (elephant soup); 'Le chamaeu rôti à l'Anglaise' (roast camel); 'Le civet de kangourou' (kangatroo stew); 'Côtes d'ours rôties sauce poivrade' (roast bear chops in pepper sauce); 'Cuissot de loup, sauce chevreuil' (haunch of wolf with a venison sauce); 'Le chat flanqué de rats' (cat garnished with rats); and 'La terrine d'antelope aux truffles' (antelope and truffle terrine) - appeared on the menus of smart restaurants.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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