Puneet Varma (Editor)

Alicot

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Type  Stew
Main ingredients  Poultry giblets
Region or state  Béarn and Languedoc
Place of origin  France

Similar  Aligot, Tourin, Garbure, Tripoux, Tripes à la mode de

Alain alicot edgar la peau


An alicot is a stew or ragout made with poultry giblets and possibly the head, feet and wing tips, traditionally linked to the Béarn and Languedoc regions of southern France.

Contents

Ta 1400 amandine alicot


References

Alicot Wikipedia


Similar TopicsAligot
Garbure
Tourin