One of the stomachs of a calf, used as a source of rennet. The fourth stomach. It is also a type of sausage and a variety of olive.
A round pork liver sausage containing chopped spinach or Swiss chard, onions, garlic, parsley, bound with egg and wrapped in caul fat. It is served hot or cold in southern France. It is also a variety of olive and one stomach of a calf.
A faggot or flat sausage made from chopped beet leaves, spinach, dandelion leaves, nettles and poppy leaves blanched and chopped, mixed with chopped pig's liver and lights, onion and garlic, wrapped in pig's caul and cooked. They may be served hot or cold.
