Foreign News: Horses into Gourmets

Sometimes horse flesh is so deftly cooked, so tastily disguised as to be chomped with gusto by U. S. tourists in Paris—chiefly at certain hotels with English or American names and a superfluity of catch-babbitt bathrooms.

One such hotel—on the famed Champs Elyses—serves a "New England Corned Beef & Cabbage Dinner" from splendrous, steam-heated trundle-trays.

"C'est du cheval!" the French maitre d'hotel has confessed privately, "a bit of horseflesh for a people who will eat any meat providing it is 'corned.' . . . C'est leur propre fourrage! . . ."*

Such unrepentant imposture,...

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