Cassoulet

Name: Cassoulet
Cuisine: French
Ingredients: 1 4-5 lb. duck; pepper to taste; ½ lb. lean salt pork or bacon square (with rind); 1½ lbs. lamb, boned and cubed; 1 ring of Kielbasy sausage (about 1 lb.) cut in 2-inch lengths or some other kind of smoked garlic sausage in a casing (e.g., German Landjägers); ½ lb. lean salt pork or bacon square (with rind); 1 cup white bread crumbs made from day-old bread; 1 cup white bread crumbs made from day-old bread; 1 bouquet garni: 2 cloves garlic, crushed, 1 tsp. dried thyme, 1 bay leaf, crumbled, and 2 sprigs parsley, tied in a washed cheesecloth bag; 1 bouquet garni: 2 cloves garlic, crushed, 1 tsp. dried thyme, 1 bay leaf, crumbled, and 2 sprigs parsley, tied in a washed cheesecloth bag; 1 bouquet garni: 2 cloves garlic, crushed, 1 tsp. dried thyme, 1 bay leaf, crumbled, and 2 sprigs parsley, tied in a washed cheesecloth bag; 3 or 4 onions, chopped; 2 cloves garlic, minced; 3 ripe, fresh tomatoes, peeled and chopped, or equivalent of canned tomatoes; 3 ripe, fresh tomatoes, peeled and chopped, or equivalent of canned tomatoes; salt and freshly milled black; 2 lbs. dried white beans (Great Northern); 2 quarts cold water; 2 tsp. salt; 1 onion stuck with 2 cloves; 1 onion stuck with 2 cloves; 1 carrot, peeled; 1 bouquet garni: 2 cloves garlic, crushed, 1 tsp. dried thyme, 1 bay leaf, crumbled, and 2 sprigs parsley, tied in a washed cheesecloth bag; 1 bouquet garni: 2 cloves garlic, crushed, 1 tsp. dried thyme, 1 bay leaf, crumbled, and 2 sprigs parsley, tied in a washed cheesecloth bag

Preparation info

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Cassoulet is French baked beans. Yards have been written about what does or does not make an honest-to-God cassoulet; the two constants generally agreed on are goose and white beans. In Toulouse the dish must contain the famous preserved goose, confit (Foie, of that region, but the Castelnaudry chef’s say bosh to that: beans, garlic sausage, and any old goose will make a legitimate cassoulet. Well, you’re not likely to stumble on any confit d’oie in this country, even if you c

Ingredients

Europe
France
Stew
Mediterranean

Ingredients

Method