According to Alexandre Dumas, author of the classic adventure novels The Three Musketeers and The Count of Monte Christo as well as a lesser-known cookbook, Le Grand Dictionnaire de Cuisine, the Roman emperor Heliogabalus once feasted on a pâté made from the tongues of peacocks, nightingales, crows, pheasants, and parrots (paons, rossignols, corneilles, faisans, and perroquets). Yet that didn’t satisfy his appetite for…