Preparation info

  • Serves

    10–12

    • Difficulty

      Medium

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Cassoulet’s ingredients and its authenticity are debated in minute detail. Are partridge and mutton admissible in a cassoulet? Yes, for the Toulouse version, according to Ann Willan and, long before her, to Samuel Chamberlain, the loving chronicler of French regional cooking in his Bouquet de France, a book based on a gastronomic tour of France, undertaken just after the war. Should goose or duck be used? Are tomatoes permitted? In truth, the cassoulet is properly a rustic dish of the Langu

Ingredients

Method