Saveloy. The name is derived from the fact that these smooth, short, fat sausages were traditionally made with brains (cervelles). However, they are now more frequently pork sausages flavoured with garlic. They are boiled and lightly smoked and usually poached and eaten hot or cold. Occasionally seafood sausages are called cervelas.
Lyonnais sausage wrapped in brioche dough with pâté de foie gras made with truffles.
Dried or smoked sausages from northern France made with pork, garlic, red wine and peppercorns. It is dried on wooden racks for two months, and is served cold and sliced.
Atherine, Mediterranean silverside or sandsmelt. A common Mediterranean marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait.
Milfoil or goosetongue. Yarrow. It is used in liqueurs and to make bitters and in the manufacturer of some cosmetics. It has some quality which makes it inadvisable for women during pregnancy.
