Cassoulet toulousain

Toulouse Cassoulet

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      6 hr

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Originating from Castelnaudary in the 14th century, cassoulet is a gorgeous, satisfying, slowly simmered casserole. It is one of the best-known French dishes worldwide and is probably as near as you will get to a French national Dish. Haricot beans are at the heart of it, with the addition of meat or poultry of some kind, although never chicken or fish. In some cities it is made with pork, in others with mutton, goose or duck and, during the shooting season, game birds are also used. By the way, the name ‘cassoulet’ comes from the word ‘cassole’, a glazed earthenware pot specially designed for this dish.

Ingredients

    Method