Alicot

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

  1. ^ Unmentionable Cuisine, Calvin W. Schwabe, p. 220

External links[]


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