Siege of Paris Dinner

Siege of Paris Dinner

Thursday 3rd April 2025

Edgbaston Golf Club, Birmingham

Sponsor: Alysa Salzberg

 

 

 

Menu Designed & Printed by Roger Hale

 

 

 

The Club welcomed author Alysa Salzberg and her family to an evening devoted to the gastronomic curiosities of the Siege of Paris in 1870-71. Having used the siege as a historical backdrop for her fictional first novel, Hearts at Dawn, Alysa is a recognised authority on the subject. Her passion for the dinner’s theme shone through and the assembled throng were treated to tales of the capital’s poorer citizens diet of rats, cats and dogs, while their wealthier neighbours enjoyed a more exotic diet curtesy of the local zoos. As the Prussian forces encircled the city the increasingly desperate Parisians were no longer able to feed the animals. With much regret the unfortunate beasts were slaughtered and then sold to upmarket restaurants where dishes such as Elephant Consommé, Wolf Haunch in Deer Sauce and Stuffed Donkey’s Head appeared on menus.

Fortunately, for many, the Buckland Club did not produce such items. However, Head Chef Chris Haynes and his team at Edgbaston Golf Club were able to supply a tasty meal that included plenty of onions with the onion soup as well as a delicious kangaroo stew. Wolf even appeared on the menu, although in the form of some tremendous wines from the Loire Valley courtesy of Monsieur Loup (aka Wolf) in Cravant-les-Côteaux.

 

 

Sponsor, Alysa Salzberg, in full flow.

 

 

 

Canapés – Sardine Pâté with Radish on Siege Toast

Siege Bread Made by Roger Hale & Hazel Riggall

 

Onion Soup Without the Onion

Although it was tempting to serve the soup without onion, common sense prevailed and members & guests were treated to a delicious recipe with plenty of flavour. Gruyère, a hard cheese that was eaten during the siege, topped some Siege Bread which was provided by EGC.

 

 

Civet de Kangourou, Petit-Pois au Beurre, Boiled Potatoes

The menu failed to deliver any antelope, however the Kangaroo Stew was unbelievably tasty and far superior to most beef casseroles.

 

 

Cream of Rice

Made with oat milk and flaked chocolate the Cream of Rice conjured up memories of school days past. An interesting dish.

 

 

 

At the end of the dinner our sponsor, Alysa Salzberg, was presented with her own Siege of Paris souvenir to commemorate a fabulous evening.