Lamb-Bean Casserole

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

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!