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On Mon, 4 Aug 2014 23:12:12 +0200, (Victor Sack)
wrote:

> Voilà:
> I am going to lead you to Chez Clémence, a little taverne in the rue
> Vavin, where they make just one dish, but a stupendous one. It is said
> that to achieve all its qualities cassoulet must be cooked slowly over
> low fire. Mother Clémence's cassoulet has been cooking for twenty
> years. She replenishes the pot sometimes with goose, or pork, or a piece
> of sausage, or some beans, but it is always the same cassoulet. The
> base remains, and it is this ancient and precious base which gives the
> dish a quality comparable to those very particular amber tones of the
> flesh that characterise the works of old Venetian masters.
>
TY. Sounds like a good use for a crock pot.

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Never trust a dog to watch your food.