Cervelat cow disease. By August 2008, most of the Swiss demand for bovine intestines had been met with imports from Uruguay, Argentina and Paraguay. Cervelas de Lyon are a sausage specialty of Lyonnaise cuisine. They contain finely minced pork, and either truffles or pistachios. Sold uncooked, the sausage has to be boiled before it is eaten. In Alsatian cuisine, "cervelas d'Alsace" are split open and served with cheese (gruyere) and bacon. Cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary
Historiography of Switzerland last reprinted 2006) is currently the standard university textbook of Swiss history. The principal ongoing project of Swiss historiography is the Historical Dictionary of Switzerland, which as of 2008 has reached its seventh volume (letters J to L). It is also accessible online, as are more and more topical historical dictionaries, including SIKART (a biographical dictionary of Swiss artists) and the Culinary Heritage of Switzerland project (a historical encyclopedia of Swiss food). Historiography of Switzerland The historiography of Switzerland is the study of the history of Switzerland. Early accounts of the history of the Old Swiss Confederacy are found in