Giblets, the edible internal organs of poultry or game fowl, including the gizzard, a muscular organ which acts as second stomach, liver, heart and neck. Abatis de volaille means giblets of any poultry. The term may be more specific and abatis de poulet indicates the giblets of a chicken.

Goose giblets, the cheaper dible internal organs, including the gizzard, a muscular organ which acts as second stomach, heart and neck. The liver is a great delicacy and is not included in this heading.

Chicken giblets baked in a pastry case.

Stewed chicken giblets.

Chicken giblets, the cheaper edible internal organs, including the gizzard, a muscular organ which acts as second stomach, heart and neck. Abatis do not include the liver, crest and kidneys, which are used in haute cuisine.

"Spring giblets". Giblets cooked in red wine with herbs, drained and added to diced bacon, onions, mushrooms and liver and served with a garnish of spring vegetables.

Abattoir is a widely used French expression for a slaughterhouse, a place where the slaughter of livestock is carried out.

Slaughterman. person who works at an abbatoir.

Abbey

Intestines or tripe of a goose cooked in its own blood and Madirans in the Chalosse region in the Landes, Gascony. It is eaten on bread fried in goose fat and served with slices of lemon.