Jump to content

Alicot

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by GreenC bot (talk | contribs) at 19:29, 18 June 2020 (Rescued 1 archive link; reformat 1 link. Wayback Medic 2.5). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Alicot" – news · newspapers · books · scholar · JSTOR (March 2013) (Learn how and when to remove this message)

Alicot
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 by Calvin W. Schwabe, page 220

External links

Alicot recipe

This article about French cuisine is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Alicot&oldid=963252510"

Hidden categories: