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.

Alicot
TypeStew
Place of originFrance
Region or stateBéarn and Languedoc
Main ingredientsPoultry giblets

References

  1. Unmentionable Cuisine by Calvin W. Schwabe, page 220


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.