Sanquette
The sanquette is a traditional preparation of the south-west of France, containing Sang of Volaille. It is prepared at the very moment of the demolition of the poultries (Poulet S generally) by bled.
Blood is recovered in a flat container furnished with garlic, of shallot S, Persil, pieces of ventrêche (chest of pig), of salt and pepper. Once curdled blood, the “wafer” obtained is cooked with the frying pan, then consumed quite hot.
A little with the manner of the “conceal-pig” which gathers the family and the friends, the tasting of the sanquette closes the work of demolition and preparation of the poultries.