These include Lyonnais salads composed of dandelion greens or frisee lettuce tossed with bacon, croutons and poached egg; salads of sheep's feet seasoned with a tart remoulade sauce; gateau de foie de volaille ( somewhat like a steamed pudding made of chicken livers ) served in a bechamel sauce and garnished with quenelles or ravioli; sabodet, a sausage made of pig's head; and tripe, tripe and more tripe _ as in gras double ( blanched, sauteed and simmered ) and tablier de sapeur, the most boucho-nesque of all dishes : a large wedge of tripe marinated in wine, breaded and fried and served with a piquant sauce.
