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4
Complex
By Patience Gray and Primrose Boyd
Published 1957
The ingredients of a cassoulet, a characteristic dish of Languedoc, vary according to its district of origin, but it is always an aromatic concoction of haricot beans cooked slowly and for a long time in a capacious earthen pot, with various meats - mutton, pork, goose, preserved or freshly roasted - in a sauce to which onions, tomatoes, and garlic usually contribute their flavours.
The cassoulet de Carcassone consists of haricot beans stewed with bacon rinds, carrots,