My Cassoulet

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

There is a lot of argument about what a true cassoulet consists of, but it seems to me that as long as it is a richly satisfying fusion of beans and meats, it is really up to personal taste, what ingredients you can get, and how much time you have. There is no point in thinking you can’t make a cassoulet if you haven’t got any preserved goose or Toulouse sausages. The crust of breadcrumbs on top of the cassoulet is an authentic touch worth doing. Serve with a green salad.