Occasionally, when I am lucky, I recieve an invitation from the HR group at my work to join them for lunch.  And when I do join them, we go to a different deli than the one I go to normally.  They prefer the deli that is further away because it has a better selection and quality of meats.  For example, they have at least 5 different types of Filet Americain.

I know I have already mentioned once my horror at the raw meat eating phenomenon here, and my disbelief that people are still alive after consuming raw (cold) beef.  The shock has worn off a bit, but I am still slightly disgusted at a restaurant when someone orders a plate of cold raw meat with a raw egg.  But that is just me – if people want to eat that, it is their prerogative.

“Why are all the filet americains different colors?” I ask Christine, my lovely co-worker with endless patience for me and my questions.

“They are all different types of filet americain,” she responded.  And then she gave me the rundown.

For the true raw meat lover, there is the pure beef version. 

For those who want to mix up their sources of meat, there is the lighter version, with pork and maybe veal alongside beef.

For those who prefer a pureed style, with maybe some flavor, there is the curry or spicy filet americain.

All of these are smothered on a baguette. (or sometimes on a cracker)

I saw one pureed, grayish looking mix sitting aside from all of the meats. 

“What about this one?” I asked. 

“Oh, that one.  That is not beef.  That is, how do you say, Bambi pate?”

Ah yes.  deer is also blended to perfection, thrown into a jar or can

before being spread with a knife on a baguette.  I believe deer pate is cooked, but need to confirm.

I am curious on how deer tastes, but I will also add “bambi pate” to my list of things I will not eat here.

PS – As I was tempted to take pictures of the deli meats, I have lost my American edge and can’t do it.  These pictures are from the net.