Thick Mixed Meat and Bean Stew


Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

There always comes a point while people are talking seriously about French gastronomy when someone quotes Curnonsky, the so-called Prince of Gastronomes, who was active in French culinary circles early in the twentieth century. And usually when he is quoted, people nod their heads, believing that if Curnonsky said something, it must be true. Among his most famous statements is the one in which he lists the four great regional dishes of France: choucroute garnie, bouillabaisse, cassou