A skewer threaded with offal (US: organ meat) including chicken livers, lamb sweetbreads, brains, mushrooms, truffles, thick slices of poached ox marrow and artichoke hearts. The whole thing is then dipped in egg, flour and breadcrumbs, deep-fried and served with sauce italienne.

Chunks of tuna, olives and mushrooms threaded onto a skewer, breaded and deep-fried.

Semolina with Parmesan cheese, cooked to make a polenta-like substance which is spread out and cooled and threaded onto a skewer with slices of Gruyère cheese, dipped in egg, flour and breadcrumbs and deep-fried.

Semolina with Parmesan cheese, cooked to make a polenta-like substance which is spread out and cooled and threaded onto a skewer with slices of Gruyère cheese, dipped in egg, flour and breadcrumbs and deep-fried.

Semolina with Parmesan cheese, cooked to make a polenta-like substance which is spread out and cooled and threaded onto a skewer with slices of Gruyère cheese, dipped in egg, flour and breadcrumbs and deep-fried.

Fresh pineapple cubed and threaded onto skewers, dipped in a crème frite mixture and deep-fried.

Sautéed chicken livers, diced cooked ham and button mushrooms threaded onto skewers, rolled in a mirepoix, coated with breadcrumbs and deep-fried.

A baked meatball made with pork meat and aspic and served cold in Normandy.

A type of sausage in the form of a flattened ball, made with a mixture of minced (US: ground) pork liver, offal (US: organ meats), onion and herbs, wrapped in caul fat and fried.

An aromatic liqueur from Aubazine in Limousin.