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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

SAIGNEUX

Barer-Stein, Thelma. 199. Chapter 1. African. You eat What You Are People, Culture and Food Traditions. Firefly Books, pp. 19-21.

is a French butchery term for the neck of veal or mutton.

Excerpted from **Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.**

is a French butchery term for the neck of veal or mutton.

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