5 French Horror Specialties

Red sausage made from pig's blood, grilled snails or boiled veal head are French dishes that make many diners afraid right after hearing the name. French, boudin noir is red sausage made from pig's blood mixed with vinegar and depending on the region, add other ingredients such as bread, onion, rice ... until it is frozen

. This mixture is stuffed into the intestine by a funnel. This dish is served in a variety of ways, such as sautéed with sliced apples or served cold. In fact, boudin noir is not only available in France but also other European countries such as England, Germany, Belgium, and Spain .



. but also consumes different names and ingredients. Photo: Them-Apples. Snails: Many people think snails are "terrible" and they are only difficult to swallow if you do not know how to cook properly. Before cooking, snails are "stuffed" with special herbs to clean their digestive system, and then prepare them by washing, boiling, and cooking. The above steps can take up to a few days. That feat explains why the snail dish is so expensive and only for French gourmets When processing the cleaned snail, take it out of the shell for processing (usually grilled) and then re-shell with butter and sauce to serve diners.



The most common way is to combine snails with butter and garlic, chicken or wine. Some flavor enhancers can be added such as thyme, parsley, and pine nuts. On the dining table, snails are usually displayed 6 to 12 children per plate and always come with each person a set of tongs and plates for customers to easily eat. Veal head: The French call this dish the tête de veau, literally the head of the calf. This is a dish that takes a long time to prepare. The head needs to filter the bones, then take the meat rolled with the tongue into a bunch and then marinate the spices to boil for about 3 hours with the vegetables until bubbling and covered with a layer of fat. When brought to the table, veal is served with gribiche (a type of mayonnaise made from cold eggs) or ravigote (made from vegetables, gravy and herbs). In difficult times, the poor in France still make this dish in the traditional way but use the pig's head.



Veal spleen: Veal spleen (or ris de veau in French) must be cleaned with cold water and salt water several times before processing. Then they are pressed, cut to fry or braised. This dish is also said to originate from the poor, take advantage of every part of the animal for food and later become a specialty. Furthermore, France has a very tradition of raising a lot of dairy cows, which will not become a readily available food source. Hemp: Hemp, also known as sea urchin, sea urchin smells of salt combined with rotten algae can make diners feel "big" when eating for the first time. This dish is not difficult to do, but the processor needs to have thick gloves to avoid the thorns poking into the skin when cutting a little shell to reveal the meat inside. In restaurants prickly hemp has been cut so that diners eat with a small spoon. The orange inside the shell is eaten raw with lemons like sushi or cooked in soup or cooked with omelette eggs.



Photo: Flickr. According to Huong Chi / Vnexpress ***.

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