In Paris in Its Splendor (1900), Eustace Reynolds-Ball gives the menu of a popular restaurant in the Latin Quarter at the beginning of January 1871, "which gives a good idea of the gastronomic straits to which the light-hearted Parisians were reduced": Consommé de Cheval au millet. Brochettes de foie de Chien à la maître d'hôtel. Emincé de rable de Chat. Sauce mayonnaise. Epaules et filets de Chien braisés. Sauce aux tomates. Civet de Chat aux Champignons. Côtelettes de Chien aux petits pois. Salmis de Rats. Sauce Robert. Gigots de chien flanqués de ratons. Sauce poivrade. Begonias au jus. Plum-pudding au rhum et à la Moelle de Cheval.
This happened during the siege of Paris in the Franco-Prussian war. The novel meat sources are dog (chien), cat (chat), rat (same as in English), rat pups (ratons), and horse (cheval). Begonias, of course, have neither legs nor hair. I don't think I need to translate the rest of the culinary French above. Or do I? You're clearly a dangerous pinko commie pragmatist.
