Going up there for Christmas, but geting tired of finding items like crabcakes (USA), mussels (Belgian), Dover Sole (British), and onion soup (French, but a short-order cafe dish; not served in serious places), etc., on menus in supposedly authentic French restaurants. Where can I find lievre a la royale (wild hare in liver and blood sauce), calf's head, pigs' feet, veal kidneys, tripe, gibier, jellied beef cheeks, andouillette (chitterling sausages), boudin noir (blood sausage), and tongue, etc. Sadly, the few NY places that serve liver or sweetbreads think they are being adventuous. Even a few dishes en gelee would be welcome. Any suggestions?