Alicot
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Type | Stew |
---|---|
Place of origin | France |
Region or state | Béarn and Languedoc |
Main ingredients | Poultry giblets |
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.
References[]
- ^ Unmentionable Cuisine, Calvin W. Schwabe, p. 220
External links[]
Categories:
- French cuisine
- Occitan cuisine
- Spanish soups and stews
- Chicken soups
- Offal dishes
- French cuisine stubs