Cassoulet de Rascasse à la Suffren

I give this excellent recipe just as Dr Aronvald gives it (in Le Trésor de la Cuisine du Bassin Méditerranéen), and as I have cooked it. The result has a very distinctive flavour, and it is good for breakfast. The dish is named after Admiral Suffren, of St Tropez, famed for his naval exploits against the English.

Readers who are not in the habit of making confit d’oie, and who are therefore not sure of having the right kind of terrine, need not be put off for