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Not French, but you reminded me of kishka, another Russian peasant dish.

Kishke Recipe

3 feet Beef casing
1 cup Flour sifted
1/2 cup Matzo
or cracker meal
1/4 cup Grated
onion
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
1 cup Chicken fat
2 Onions sliced

Kishkas can also be made with an organ meat, such as liver and various grain stuffings. The cooked kishke can range in color from grey-white to brownish-orange, depending on how much paprika is used and the other ingredients. There are also vegetarian kishka recipes.

Wash the casing in cold water and scrape the inside. Cut casing in half and sew one end of each half.
Blend well the flour, meal, grated onion, salt, pepper, paprika and 3/4 cup of the fat. Stuff the casings and sew the open ends. Cook in boiling salted water 1 hour. Drain.
Spread the remaining fat and the sliced onions in a baking dish. Arrange the kishke over it. Roast in a 350 degree oven 1 1/2 hours, basting frequently. Or, if you prefer, you can roast it in the same pan with meat or poultry with which it will be served. Slice and serve.
Serves 8 to 10.

Admittedly, these are gut bombs that absorb fat as an intrinsic part of the flavor. Cooked with a brisket and bean dish called cholent (one of those dishes cooked overnight).

Don’t know if I could handle them at this age.Was never a favorite of mine, although sometimes cooked with a sweet cholent featuring yams and dried fruit, I would eat it. Peasant food. You take what you got and make it as substantial as you can.