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One of the glories of French cooking, Coq au Vin, began as a desperate, albeit sensitive, attempt to make a tough old rooster taste nothing like what it was.What follows are excerpts from books, the internet and other sources which pertain to the topic.
MICE and RATS "As far back as the records go, the people of the land now known as France have thought of food in terms of it's taste more often than in terms of it's nutritive quality. Like the people, the sense of taste may have been somewhat crude in early times, but still it was pampered. The Celts were great users of caraway seeds. The Gauls seemed determined to shock the tastebuds by mingling such ingredients as resin, mint, pepper an honey in a single pungent sauce - which was natural considering some of the dishes then on the menu: heron and dormouse."-
Waverly Root, The Food of France. "By game we mean those animals which live in the woods and fields in a state of natural freedom, and which are still good to eat. We say "good to eat", because some of these creatures are not properly covered by the title of game, like the foxes, badgers, crows, magpies, screech owls and others: they are called vermin, (betes puantes)." -
Brillat-Savarin, The Physiology of Taste."
Brown rats and roof rats were eaten openly on a large scale in Paris when the city was under siege during the Franco-Prussian War. ..Observers likened their taste to both partridges and pork.
Grilled Rats a la Bordelaise: Alcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broked wine barrels."
- Larousse Gastronomique.
Souris a la Creme (Mice in Cream) "Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6-8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the mice to it, and warm them in it for about 10 minutes before serving"
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Farley Mowatt. [http://bertc.com/cooking_rats.htm]
http://www.lawrence.com/weblogs/food...04/the_french/
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