Preparation info
  • For


    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Beyond doubt the ultimate bean dish, there are three main variations on the cassoulet theme which are said to be based on the Languedoc towns of Carcassonne, Castelnaudry and Toulouse. In reality, there are certain ingredients without which it would be improper to describe the dish as a cassoulet - dried white beans, confit of goose or duck and pork sausage. You can buy ready-made confit and goose fat in tins; if making your own, however, substitute lard as the French do. The confit is best