This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play



rate farcie

Veal or beef or lamb spleen (rate de veau or rate de boeuf or rate d’agneau) can be stuffed, usually with ground meat.

Rate du veau farcie à la viande hachée is a recipe that arrived in France from Morocco; pig’s spleen (rate du porc) is sometimes used in sausage making.


Text © Dana Facaros

Image by marc cuisine