Alicot
An alicot is a stew or ragout made with poultry giblets and possibly the head, feet and wing tips,[1] traditionally linked to the Béarn and Languedoc regions of southern France.
| Type | Stew |
|---|---|
| Place of origin | France |
| Region or state | Béarn and Languedoc |
| Main ingredients | Poultry giblets |
References
- Unmentionable Cuisine by Calvin W. Schwabe, page 220
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