Cassoulet

Name: Cassoulet
Yield: 12 portions
Ingredients: 6 ounces tomato paste; 5 cups Beef Stock or canned beef broth; 2 cups dry white vermouth; 9 large garlic cloves, peeled; 5 cups Beef Stock or canned beef broth; 1½ pounds fresh garlic sausage or kielbasa; 1½ pounds fresh garlic sausage or kielbasa; 1½ pounds fresh garlic sausage or kielbasa; 5 bay leaves; 1 cup chopped fresh Italian (flat-leaf) parsley; 1 pound salt pork; 4 cups unseasoned dry bread crumbs; ½ pound fresh pork rind; Salt and freshly ground black pepper, to taste; 2 pounds boneless pork shoulder, in 1-inch cubes; 1½ tablespoons dried thyme; 1 pound (more or less) lamb bones; 2¼ pounds lamb stew meat, in 1-inch cubes; 1 teaspoon ground allspice; Salt and freshly ground black pepper, to taste; 1 duckling (4½ to 5 pounds) with neck and giblets; 2 pounds dried white beans (Great Northern, or try half Great Northern, half dried flageolets), soaked overnight; 2 pounds dried white beans (Great Northern, or try half Great Northern, half dried flageolets), soaked overnight; ⅓ cup rendered bacon fat; 1 or 2 tablespoons olive oil, if needed; 3 large carrots, peeled and chopped; 2 cups chopped yellow onions

Preparation info

12
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

½ pound fresh pork rind
2 pounds dried white beans (Great Northern, or try half Great Northern, half dried flageolets), soaked overnight

Main course

Method

Score the fat side of the pork rind, cover it with cold water in a small saucepan, bring to a boil, and simmer for 10 minutes. Drain, cover with cold water again, and repeat the process, this time simmering for 30 minutes. Reserve the pork rind and its second cooking water separately.
Preheat the oven to