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Complex
By Alma Lach
Published 1974
There are three standard varieties of the cassoulet. They are called Castelnaudary, Toulouse, and Carcassonne. Anatole France, the great French literary figure of the nineteenth century, was a devotee of the Castelnaudary. But I prefer the type prepared in Carcassonne. It has everything the others have plus a substantial slab of lamb. It is a real meal in a dish!