sanguette noun1 •A blood dish from rural Occitania made immediately upon exsanguination of livestock by collecting, preparing, and cooking the fresh blood; typically a crepe or pancake but varies by town across Occitania, including Spanish Occitania.“It is . . . a tad macabre, don’t you think?” “Not at all. Think of blood sausage. Think of civet of hare. Think of sanguette.” “Yes, but human blood. Your own blood.” — 1996 formssanguettes
