PARIS (Reuters) -
In a dingy Parisian back street, diners at a one-of-a-kind bistro tuck
lustily into breaded horse brain, pan fried heart of horse and broiled
cheek, along with prime rump steaks the chef cuts from the bone himself.
Seasoned aficionados queuing at one of the few horse butchers left in Paris say they prefer theirs raw as minced "tartare", pepped up with olive oil, lemon juice and pepper.
If the thought of
having eaten Romanian cart horses in mislabeled frozen lasagne is making
Britons choke, a loyal minority in France laments a dwindling appetite for a meat they say is a tastier and healthier alternative to beef.
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