An outdated name for giblets, now more commonly known as 'abbatis'. These are the cheaper edible internal organs of poultry or game fowl, including the gizzard, a muscular organ which acts as second stomach, heart, feet and neck. They do not include the liver, kidneys and crest, used in haute cuisine and, in the case of duck and goose, in foie gras. Abatis de volaille means giblets of any poultry or feathered game. The term may be more specific and abatis de poulet indicates the giblets of a chicken.