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roupettes de Charroux

cockeral testicles

Rooster testicle stew (Kakashere pörkölt) served in Enying, Hungary

They make rooster testicles (roupettes) into a stew in Hungary; in Charroux they like to sauté them in parsley and garlic. They were known in the time of François Ier as the caviar de volaille and served to the king’s young knights to make them as brave as cocks.

Auvergne Rhône Alpes


Text © Dana Facaros

Image by Doremo