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a blood pancake

A sanguette is made with poultry or lamb’s blood, collected fresh from the animal and mixed with vinegar to slow down coagulation. Garlic, onions, parsley, pieces of belly, salt and pepper are added; once the blood has curdled, the pancake is fried in a pan, then consumed hot.

It’s a very old fashioned dish that has fallen out of favour even in offal-loving France, but you still order some at the traditional restaurant, La Tupina in Bordeaux.

Nouvelle Aquitaine



Text © Dana Facaros

Image by Moto