WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

Description: A dish from Périgord of neck of goose boned and the skin filled with a stuffing of finely chopped sausage, the liver of the duck and truffles. It ends up resembling a sausage. The neck is then cooked in its own fat. It can be eaten either hot or cold or may be added to other dishes.