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Aguillettes

Cooking Term

 

Definition:
 

Aiguillettes : long narrow slice of flesh taken from the breastbone of poultry (mainly duck) and game birds. It can also be a thin strip of any meats.

 

It is also the French name for the tip part of the rump of beef (l’Aiguillette Baronne)

 
 
 
 
 

 

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ChefTalk.com › Cooking Terms › Aguillettes