Name: Cassoulet
Cuisine: France
Ingredients: Fry together in lard until coloured, 400 g (15 oz) of boned shoulder of mutton and the same amount of breast of mutton, both cut into pieces approximately 45 g (1½ oz) in weight. Drain off half the fat, add 250 g (9 oz) chopped onion and 2 cloves of crushed garlic and continue cooking until the onions are lightly coloured. Now add sufficient of the cooking liquid from the beans to cover the meat plus 1½ dl (5 fl oz or ⅝ U.S. cup) tomato puree and a Bouquet garni. Cover and place in the oven to cook very gently for 14 hours at least.; Place 1 kg (2¼ lb) haricot beans in a pan with 3 litres (5¼ pt or 6½ U.S. pt) water, 10 g (⅓ oz) salt, 1 carrot, 1 onion stuck with a clove, 1 Bouquet garni, 3 cloves of garlic, add 300 g (11 oz) fresh pork rind, blanched and tied together. Bring to the boil, skim, cover and cook gently for 1 hour. At this time add 300 g (11 oz) blanched belly of pork and a garlic sausage of the same weight. Complete the cooking together gently keeping the beans firm and whole.; Cover the bottom and sides of deep or special earthenware dishes with the pork rind then fill them with alternate layers of mutton and sauce, beans, the belly of pork cut in large cubes and slices of the sausage. Sprinkle with breadcrumbs and gratinate in a moderate oven for 1 hour basting from time to time with a little of the remaining cooking liquid from the beans.

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

2828 Cassoulet

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