Does anyone have a good cassoulet recipe they'd like to share?

>Larry Swain requests:
>
>Does anyone have a good cassoulet recipe they'd like to share?

cassoulet
[ka-soo-LAY]
A classic dish from France's Languedoc region consisting of white beans and
various meats (such as sausages, pork and preserved duck or goose). The
combination varies according to regional preference. A cassoulet is covered
and cooked very slowly to harmonize the flavors.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.


CASSOULET

Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)

1 lb dried white beans (preferably Great Northern)
8 1/4 cups cold water
2 cups beef broth
1 tablespoon tomato paste
2 cups chopped onion (3/4 lb)
3 tablespoons finely chopped garlic (6 large cloves)
1 (3-inch) piece celery, cut into thirds
3 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
3 whole cloves
3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
1/4 teaspoon whole black peppercorns
1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice
4 confit duck legs* (1 3/4 lb total)
1 to 2 tablespoons olive oil (if necessary)
1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into
1/3-inch-thick slices
2 cups coarse fresh bread crumbs (preferably from a baguette)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Special equipment: an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to
5-quart casserole dish (3 to 4 inches deep)

Soak and cook beans:
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.
Drain in a colander.

Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold
water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme,
bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a
bundle with string to make a bouquet garni. Add bouquet garni to beans, then
reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to
1 hour. Stir in tomatoes with juice and simmer until beans are just tender,
about 15 minutes more.

Prepare duck and sausage while beans simmer:
Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch
pieces. Separate duck meat from bones, leaving it in large pieces, and transfer
meat to a bowl. Add bones to bean pot.

Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy
skillet over moderate heat, stirring, until water is evaporated and fat is
rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is
crisp, 3 to 6 minutes more. Transfer cracklings with a slotted spoon to paper
towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if
not, add olive oil.)

Brown sausage in batches in fat in skillet, then transfer to bowl with duck
meat, reserving skillet.

Preheat oven to 350°F.

Make bread crumb topping:
Add remaining tablespoon garlic to fat in skillet and cook over moderate heat,
stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden,
about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon
salt, 1/4 teaspoon pepper, and cracklings.

Assemble casserole:
Remove bouquet garni and duck bones from beans and discard, then stir in
kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon
pepper.

Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat
and beans should be level with liquid; if they are submerged, ladle excess
liquid back into pot and boil until reduced, then pour back into casserole
dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in
lower third of oven, until bubbling and crust is golden, about 1 hour.

Cooks' note:
€¢ Cassoulet can be assembled (but not baked) 1 day ahead. Cool casserole
before adding topping, then top and chill, loosely covered. Let stand at room
temperature 30 minutes before baking.

Gourmet
December 2002

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Larry Swain requests:
>
>Does anyone have a good cassoulet recipe they'd like to share?

cassoulet
[ka-soo-LAY]
A classic dish from France's Languedoc region consisting of white beans and
various meats (such as sausages, pork and preserved duck or goose). The
combination varies according to regional preference. A cassoulet is covered
and cooked very slowly to harmonize the flavors.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.


CASSOULET

Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)

1 lb dried white beans (preferably Great Northern)
8 1/4 cups cold water
2 cups beef broth
1 tablespoon tomato paste
2 cups chopped onion (3/4 lb)
3 tablespoons finely chopped garlic (6 large cloves)
1 (3-inch) piece celery, cut into thirds
3 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
3 whole cloves
3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
1/4 teaspoon whole black peppercorns
1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice
4 confit duck legs* (1 3/4 lb total)
1 to 2 tablespoons olive oil (if necessary)
1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into
1/3-inch-thick slices
2 cups coarse fresh bread crumbs (preferably from a baguette)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Special equipment: an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to
5-quart casserole dish (3 to 4 inches deep)

Soak and cook beans:
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.
Drain in a colander.

Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold
water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme,
bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a
bundle with string to make a bouquet garni. Add bouquet garni to beans, then
reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to
1 hour. Stir in tomatoes with juice and simmer until beans are just tender,
about 15 minutes more.

Prepare duck and sausage while beans simmer:
Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch
pieces. Separate duck meat from bones, leaving it in large pieces, and transfer
meat to a bowl. Add bones to bean pot.

Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy
skillet over moderate heat, stirring, until water is evaporated and fat is
rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is
crisp, 3 to 6 minutes more. Transfer cracklings with a slotted spoon to paper
towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if
not, add olive oil.)

Brown sausage in batches in fat in skillet, then transfer to bowl with duck
meat, reserving skillet.

Preheat oven to 350°F.

Make bread crumb topping:
Add remaining tablespoon garlic to fat in skillet and cook over moderate heat,
stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden,
about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon
salt, 1/4 teaspoon pepper, and cracklings.

Assemble casserole:
Remove bouquet garni and duck bones from beans and discard, then stir in
kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon
pepper.

Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat
and beans should be level with liquid; if they are submerged, ladle excess
liquid back into pot and boil until reduced, then pour back into casserole
dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in
lower third of oven, until bubbling and crust is golden, about 1 hour.

Cooks' note:
€¢ Cassoulet can be assembled (but not baked) 1 day ahead. Cool casserole
before adding topping, then top and chill, loosely covered. Let stand at room
temperature 30 minutes before baking.

Gourmet
December 2002

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Larry Swain requests:
>
>Does anyone have a good cassoulet recipe they'd like to share?

cassoulet
[ka-soo-LAY]
A classic dish from France's Languedoc region consisting of white beans and
various meats (such as sausages, pork and preserved duck or goose). The
combination varies according to regional preference. A cassoulet is covered
and cooked very slowly to harmonize the flavors.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.


CASSOULET

Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)

1 lb dried white beans (preferably Great Northern)
8 1/4 cups cold water
2 cups beef broth
1 tablespoon tomato paste
2 cups chopped onion (3/4 lb)
3 tablespoons finely chopped garlic (6 large cloves)
1 (3-inch) piece celery, cut into thirds
3 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
3 whole cloves
3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
1/4 teaspoon whole black peppercorns
1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice
4 confit duck legs* (1 3/4 lb total)
1 to 2 tablespoons olive oil (if necessary)
1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into
1/3-inch-thick slices
2 cups coarse fresh bread crumbs (preferably from a baguette)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Special equipment: an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to
5-quart casserole dish (3 to 4 inches deep)

Soak and cook beans:
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.
Drain in a colander.

Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold
water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme,
bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a
bundle with string to make a bouquet garni. Add bouquet garni to beans, then
reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to
1 hour. Stir in tomatoes with juice and simmer until beans are just tender,
about 15 minutes more.

Prepare duck and sausage while beans simmer:
Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch
pieces. Separate duck meat from bones, leaving it in large pieces, and transfer
meat to a bowl. Add bones to bean pot.

Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy
skillet over moderate heat, stirring, until water is evaporated and fat is
rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is
crisp, 3 to 6 minutes more. Transfer cracklings with a slotted spoon to paper
towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if
not, add olive oil.)

Brown sausage in batches in fat in skillet, then transfer to bowl with duck
meat, reserving skillet.

Preheat oven to 350°F.

Make bread crumb topping:
Add remaining tablespoon garlic to fat in skillet and cook over moderate heat,
stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden,
about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon
salt, 1/4 teaspoon pepper, and cracklings.

Assemble casserole:
Remove bouquet garni and duck bones from beans and discard, then stir in
kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon
pepper.

Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat
and beans should be level with liquid; if they are submerged, ladle excess
liquid back into pot and boil until reduced, then pour back into casserole
dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in
lower third of oven, until bubbling and crust is golden, about 1 hour.

Cooks' note:
€¢ Cassoulet can be assembled (but not baked) 1 day ahead. Cool casserole
before adding topping, then top and chill, loosely covered. Let stand at room
temperature 30 minutes before baking.

Gourmet
December 2002

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Larry Swain" > wrote in message
...
> Does anyone have a good cassoulet recipe they'd like to share?

Here are a couple of different versions; both are quite good.
>
CASSOULET

5-oz. boneless pork loin chop
15-oz. can great northern beans, rinsed and drained
1 mild Italian turkey sausage, about 3 oz.
vegetable oil spray
1 cup fat-free, low-salt chicken broth
1/2 med. onion, diced (1 cup)
1 T tomato paste
2 carrots, diced (1 cup)
1/8 t ground cloves
1 stalk celery, diced (1/2 cup)
1 t dried thyme
1 med. garlic cloves, crushed
1/4 cup chopped fresh parsley
salt and freshly ground black pepper

Remove fat from pork chop and cut the chop into 1 1/2 inch cubes. Cut
sausage into 1 1/2 inch slices. Spray a medium-sized nonstick skillet with
vegetable oil spray and heat. Brown pork and sausage on all sides, about 5
minutes. Remove to a plate and add the onion, carrots, celery, and garlic to
the pan. Sauté 5 minutes. Add the beans, chicken broth, tomato paste,
cloves, and thyme. Simmer another 5 minutes. Return pork and sausage to pan
and cook 2 minutes to warm through. Sprinkle in the parsley and add salt and
pepper to taste. Makes 2 servings.



CASSOULET TOULOUSAIN

3 cups white dried beans, soaked overnight
2 lbs. shoulder or breast of lamb, cut for stew
1 T salt
2 large onions, chopped
1/4 t thyme
1/4 cup tomato paste (4 T)
1 bay leaf
2 cloves garlic, crushed
1/2 garlic sausage or Polish sausage
1/4 t pepper
1/2 lean salt pork, diced
3 T fresh bread crumbs
4 T chicken fat or lard
Drain beans and place in kettle or large saucepan. Cover with water. Add 1/2
teaspoon salt, thyme, bay leaf, and sausage. Bring to boil, and simmer
slowly for 30 minutes. Remove sausage and set aside. Continue simmering for
1 hour. Meanwhile, in a small saucepan cook salt pork in boiling water for 5
minutes. Drain and set aside. In large saucepan, heat chicken fat. Add lamb.
Add remaining salt and cook until slightly browned on all sides. Pour off
excess fat. Add onions and cook until onions are well browned. Cover with
water. Add tomato paste, garlic, pepper, and boiled salt pork. Correct
seasoning. Bring to boil, and simmer gently. Drain beans and add to pan.
Return sausage to pan. Cover and simmer for 1 hour, or until meat and beans
are tender. Rub the inside of a very large ovenproof dish with a clove of
garlic. Remove lamb and sausage from pan and turn the contents of pan into
ovenproof dish. Cut sausage into slices approximately 1/2 inch thick,
Arrange lamb and sausage on top of beans. Sprinkle with bread crumbs. Dot
with butter. Broil under broiling flame for 5 minutes, or until well
browned. Serve hot with a chilled dry white wine. Serves 4 to 6.



And one more, just for good measu

QUICK CASSOULET

3/4 to 1 lb. meat, chosen from pork chop, smoked pork chop, country
spareribs, smoked ham scraps or slices, sausages such as kielbasa, links or
country-style patties, chicken leg and/or thigh, lamb shoulder chop or
neckbones

1 (15 1/2 oz.) can great northern or navy beans, or 2/3 cup dried great
northern or navy beans, soaked overnight and cooked in water to cover
without salt until tender (should yield about 1 3/4 cups)

1 cup dry white wine or apple juice
1 cup canned tomatoes with juice or peeled, coarsely chopped tomatoes to
make 1 cup
1/2 cup chopped onions
2 cloves garlic, crushed
1/4 t thyme or rosemary or Herbs de Provence
1 bay leaf
salt and pepper to taste
3 T dry bread crumbs, optional

Preheat oven to 450 . Arrange raw (but not smoked) sausages, spareribs, and
chicken in shallow 8x8 inch baking pan or 6-cup fireproof casserole; bake 15
minutes to render out most of the fat; pour off accumulated grease. While
sausage, spareribs, and chicken partially bake, trim and discard fat from
other raw meats. Turn beans into strainer, rinse under cold running water,
drain well. Turn into baking pan with partially cooked and raw meats and/or
chicken. Stir in the wine, tomatoes, onion, garlic, thyme, bay leaf, salt
and pepper. Push meats under liquid to prevent drying; bring cassoulet to
simmer on stovetop. Place on middle shelf of oven; reduce temperature to 350
and bake 1 hour, stirring gently every 20 minutes and adding a little water
in necessary. After an hour, sprinkle with bread crumbs if desired and bake
another 30 minutes, or until most of the liquid is absorbed and crumbs are
browned. Serve hot. Reheat leftovers in covered pan on stovetop or in oven,
with a little water stirred in to prevent sticking.

"Larry Swain" > wrote in message
...
> Does anyone have a good cassoulet recipe they'd like to share?

Here are a couple of different versions; both are quite good.
>
CASSOULET

5-oz. boneless pork loin chop
15-oz. can great northern beans, rinsed and drained
1 mild Italian turkey sausage, about 3 oz.
vegetable oil spray
1 cup fat-free, low-salt chicken broth
1/2 med. onion, diced (1 cup)
1 T tomato paste
2 carrots, diced (1 cup)
1/8 t ground cloves
1 stalk celery, diced (1/2 cup)
1 t dried thyme
1 med. garlic cloves, crushed
1/4 cup chopped fresh parsley
salt and freshly ground black pepper

Remove fat from pork chop and cut the chop into 1 1/2 inch cubes. Cut
sausage into 1 1/2 inch slices. Spray a medium-sized nonstick skillet with
vegetable oil spray and heat. Brown pork and sausage on all sides, about 5
minutes. Remove to a plate and add the onion, carrots, celery, and garlic to
the pan. Sauté 5 minutes. Add the beans, chicken broth, tomato paste,
cloves, and thyme. Simmer another 5 minutes. Return pork and sausage to pan
and cook 2 minutes to warm through. Sprinkle in the parsley and add salt and
pepper to taste. Makes 2 servings.



CASSOULET TOULOUSAIN

3 cups white dried beans, soaked overnight
2 lbs. shoulder or breast of lamb, cut for stew
1 T salt
2 large onions, chopped
1/4 t thyme
1/4 cup tomato paste (4 T)
1 bay leaf
2 cloves garlic, crushed
1/2 garlic sausage or Polish sausage
1/4 t pepper
1/2 lean salt pork, diced
3 T fresh bread crumbs
4 T chicken fat or lard
Drain beans and place in kettle or large saucepan. Cover with water. Add 1/2
teaspoon salt, thyme, bay leaf, and sausage. Bring to boil, and simmer
slowly for 30 minutes. Remove sausage and set aside. Continue simmering for
1 hour. Meanwhile, in a small saucepan cook salt pork in boiling water for 5
minutes. Drain and set aside. In large saucepan, heat chicken fat. Add lamb.
Add remaining salt and cook until slightly browned on all sides. Pour off
excess fat. Add onions and cook until onions are well browned. Cover with
water. Add tomato paste, garlic, pepper, and boiled salt pork. Correct
seasoning. Bring to boil, and simmer gently. Drain beans and add to pan.
Return sausage to pan. Cover and simmer for 1 hour, or until meat and beans
are tender. Rub the inside of a very large ovenproof dish with a clove of
garlic. Remove lamb and sausage from pan and turn the contents of pan into
ovenproof dish. Cut sausage into slices approximately 1/2 inch thick,
Arrange lamb and sausage on top of beans. Sprinkle with bread crumbs. Dot
with butter. Broil under broiling flame for 5 minutes, or until well
browned. Serve hot with a chilled dry white wine. Serves 4 to 6.



And one more, just for good measu

QUICK CASSOULET

3/4 to 1 lb. meat, chosen from pork chop, smoked pork chop, country
spareribs, smoked ham scraps or slices, sausages such as kielbasa, links or
country-style patties, chicken leg and/or thigh, lamb shoulder chop or
neckbones

1 (15 1/2 oz.) can great northern or navy beans, or 2/3 cup dried great
northern or navy beans, soaked overnight and cooked in water to cover
without salt until tender (should yield about 1 3/4 cups)

1 cup dry white wine or apple juice
1 cup canned tomatoes with juice or peeled, coarsely chopped tomatoes to
make 1 cup
1/2 cup chopped onions
2 cloves garlic, crushed
1/4 t thyme or rosemary or Herbs de Provence
1 bay leaf
salt and pepper to taste
3 T dry bread crumbs, optional

Preheat oven to 450 . Arrange raw (but not smoked) sausages, spareribs, and
chicken in shallow 8x8 inch baking pan or 6-cup fireproof casserole; bake 15
minutes to render out most of the fat; pour off accumulated grease. While
sausage, spareribs, and chicken partially bake, trim and discard fat from
other raw meats. Turn beans into strainer, rinse under cold running water,
drain well. Turn into baking pan with partially cooked and raw meats and/or
chicken. Stir in the wine, tomatoes, onion, garlic, thyme, bay leaf, salt
and pepper. Push meats under liquid to prevent drying; bring cassoulet to
simmer on stovetop. Place on middle shelf of oven; reduce temperature to 350
and bake 1 hour, stirring gently every 20 minutes and adding a little water
in necessary. After an hour, sprinkle with bread crumbs if desired and bake
another 30 minutes, or until most of the liquid is absorbed and crumbs are
browned. Serve hot. Reheat leftovers in covered pan on stovetop or in oven,
with a little water stirred in to prevent sticking.

Larry Swain > wrote:

> Does anyone have a good cassoulet recipe they'd like to share?

Here is a recipe I posted a few times before. It is a very good one
from Elizabeth David's _French Country Cooking_ and includes an amusing
quotation from Anatole France in original French.

Victor

Le Cassoulet de Castelnaudary

"Je veux vous amener chez Clémence, une petite taverne de la rue
Vavin, où l'on ne fait qu'un plat, mais un plat prodigieux. On sait que
pour avoir toutes ses qualités le cassoulet doit cuir doucement sur un
feu bas. Le cassoulet de la mère Clémence cuit depuis vingt ans. Elle
ajoute de temps en temps, dans la marmite, de l'oie, ou du lard, parfois
un morceau de saucisson ou quelque haricots, mais c'est toujours le même
cassoulet. La base demeure, et c'est cette antique et précieuse base
qui donne au plat une qualité comparable à ces tons ambrés si
particulier qui caractèrisent les chairs dans les oeuvres des vieux
maîtres vénitiens."
So wrote Anatole France of the _Cassoulet_, wonderful dish of
south-western France, which through the years has been raised from the
status of a humble peasant dish to one of the glories of French cooking.
Toulouse, Carcassonne, Périgord, Castelnaudary, Gascony, Castannau, all
have their own versions of the _Cassoulet_. The ingredients vary from
fresh pork and mutton to smoked sausages, garlic sausages, bacon, smoked
pork and pigs' cheek. The essentials are good white haricot beans and a
capacious earthenware pot (the name _Cassoulet_ comes from Cassol
D'Issel, the original clay cooking utensil from the little town of
Issel, near Castelnaudary).

For the _Cassoulet_ of Castelnaudary the ingredients a

1 1/2-2 lb medium sized white haricot beans (this amount will
feed six to eight people; the _Cassoulet_ is a dish to be made
in quantity; it can be heated up), a wing and a leg of preserved
goose or half a fresh goose, a coarse pork sausage of about 1 lb
or several small ones, 1/2 lb bacon, 3 onions, 4 or 5 cloves of
garlic, 2 tomatoes, and, if possible, 2 pints of meat stock.

Put the beans to soak overnight; next day put them into fresh water
and cook for about 2 1/2 hours, keeping them just on the boil, until
they are three-quarters cooked, then strain them.
In the meantime prepare the stock in which they are to finish
cooking. Slice the onions and cut the bacon into squares and melt them
together in a pan, add the crushed garlic, the tomatoes, seasoning and
herbs, and pour over the stock and let it simmer for 20 minutes. Take
the pieces of goose out of their pot with the good lard adhering to
them. (If you are using fresh goose, it must be half roasted; have some
good pork or goose dripping as well.)
Put the goose, the dripping, the sausage, and the bacon from the
stock, at the bottom of the earthenware pot, which has been well rubbed
with garlic, and the beans on the top. Add the prepared stock. Bring
the _Cassoulet_ slowly to the boil, then spread a layer of breadcrumbs
on the top and put the pot into a slow oven and leave it until the beans
are cooked. This will take about 1 hour, during which time most of the
stock will be absorbed and a crust will have formed on the top of the
beans.
Serve it exactly as is; a good young red wine should be drunk with
this dish; a salad and a country cheese of some kind to finish will be
all you need afterwards.
Duck can be used instead of goose, and at Christmas time the legs or
wings of turkey go very well into the _Cassoulet_.

Larry Swain > wrote:

> Does anyone have a good cassoulet recipe they'd like to share?

Here is a recipe I posted a few times before. It is a very good one
from Elizabeth David's _French Country Cooking_ and includes an amusing
quotation from Anatole France in original French.

Victor

Le Cassoulet de Castelnaudary

"Je veux vous amener chez Clémence, une petite taverne de la rue
Vavin, où l'on ne fait qu'un plat, mais un plat prodigieux. On sait que
pour avoir toutes ses qualités le cassoulet doit cuir doucement sur un
feu bas. Le cassoulet de la mère Clémence cuit depuis vingt ans. Elle
ajoute de temps en temps, dans la marmite, de l'oie, ou du lard, parfois
un morceau de saucisson ou quelque haricots, mais c'est toujours le même
cassoulet. La base demeure, et c'est cette antique et précieuse base
qui donne au plat une qualité comparable à ces tons ambrés si
particulier qui caractèrisent les chairs dans les oeuvres des vieux
maîtres vénitiens."
So wrote Anatole France of the _Cassoulet_, wonderful dish of
south-western France, which through the years has been raised from the
status of a humble peasant dish to one of the glories of French cooking.
Toulouse, Carcassonne, Périgord, Castelnaudary, Gascony, Castannau, all
have their own versions of the _Cassoulet_. The ingredients vary from
fresh pork and mutton to smoked sausages, garlic sausages, bacon, smoked
pork and pigs' cheek. The essentials are good white haricot beans and a
capacious earthenware pot (the name _Cassoulet_ comes from Cassol
D'Issel, the original clay cooking utensil from the little town of
Issel, near Castelnaudary).

For the _Cassoulet_ of Castelnaudary the ingredients a

1 1/2-2 lb medium sized white haricot beans (this amount will
feed six to eight people; the _Cassoulet_ is a dish to be made
in quantity; it can be heated up), a wing and a leg of preserved
goose or half a fresh goose, a coarse pork sausage of about 1 lb
or several small ones, 1/2 lb bacon, 3 onions, 4 or 5 cloves of
garlic, 2 tomatoes, and, if possible, 2 pints of meat stock.

Put the beans to soak overnight; next day put them into fresh water
and cook for about 2 1/2 hours, keeping them just on the boil, until
they are three-quarters cooked, then strain them.
In the meantime prepare the stock in which they are to finish
cooking. Slice the onions and cut the bacon into squares and melt them
together in a pan, add the crushed garlic, the tomatoes, seasoning and
herbs, and pour over the stock and let it simmer for 20 minutes. Take
the pieces of goose out of their pot with the good lard adhering to
them. (If you are using fresh goose, it must be half roasted; have some
good pork or goose dripping as well.)
Put the goose, the dripping, the sausage, and the bacon from the
stock, at the bottom of the earthenware pot, which has been well rubbed
with garlic, and the beans on the top. Add the prepared stock. Bring
the _Cassoulet_ slowly to the boil, then spread a layer of breadcrumbs
on the top and put the pot into a slow oven and leave it until the beans
are cooked. This will take about 1 hour, during which time most of the
stock will be absorbed and a crust will have formed on the top of the
beans.
Serve it exactly as is; a good young red wine should be drunk with
this dish; a salad and a country cheese of some kind to finish will be
all you need afterwards.
Duck can be used instead of goose, and at Christmas time the legs or
wings of turkey go very well into the _Cassoulet_.

"Larry Swain" > wrote in message
...
> Does anyone have a good cassoulet recipe they'd like to share?
>

Cassoulet from Castelnaudary

800 g white beans
800 g pork backbone
8 slices of breast of pork
200 g fresh pork rind
1 garlic sausage
2 soupspoons of lard
2 salted pork hocks
250 g tomatoes
3 onions studded with cloves
200 g of carrots
1 bouquet garni
ground pepper
200gr neck of mutton
200gr mutton from the leg

Prepartion of the beans:
Wash the beans carefully and soak them at least overnight in cold water.
Be careful to avoid to avoid using hard water. Rinse the beans, blanch
them and rinse in warm water.
For 8 people - cooking time 4h


*A "cassole" is an earthenware pot in which you can simmer on a low heat and
put it in the oven for browning. It is the origin of the term cassoulet. It
corresponds roughly to the English word "casserole".

In a large casserole, heat the lard with the tomatoes, diced pork breast and
sliced carrots. When this is cooked, put the beans on top and cover with two
litres of water, add the bouquet garni, garlic, pepper, onions, pork rind,
the backbone, les oignons, the pork hock (which you would have desalted) and
the other meat. Cook
over a low heat for at least two hours.

If the casserole is not ovenproof, transfer the whole of this into a
"cassole*", or an deep earthenware pot. Spread the meat over the
surface and add thick slices of garlic sausage. Put the dish into a warm
oven. When it is covered with a brown crust push this into the
beans with a wooden spatula. (Repeat this six times in all during the
cooking). Cook in the oven for at least two hours. This long and delicate
process is the essential part of the preparation
of an excellent cassoulet.
Serves 8

Cassoulet from Toulouse

Same method and same ingredients as the cassoulet from Castelnaudary
except that after one hour's cooking add 200 g of neck of mutton, 200 g of
mutton from the gigot. Before putting it in the oven add a pork rind
sausage and four pieces of duck confit (remove the
preserving fat). Cook in the oven as described above.


Cassoulet from Carcassonne

Same method and same ingredients as the cassoulet from Toulouse but
add twice as much mutton and replace the duck confit with a plucked
and emptied red-legged partridge. Omit the Toulouse sausage and the
breadcrumbs.


ÓChantal Moret 1999, 2000
Cassoulet is a basic recipe with a large number of local variations. The
best known are the cassoulet of Castelnaudary, of Toulouse and of
Carcassonne which are decribed here - but the basis of all cassoulets are
the beans.

"Larry Swain" > wrote in message
...
> Does anyone have a good cassoulet recipe they'd like to share?
>

Cassoulet from Castelnaudary

800 g white beans
800 g pork backbone
8 slices of breast of pork
200 g fresh pork rind
1 garlic sausage
2 soupspoons of lard
2 salted pork hocks
250 g tomatoes
3 onions studded with cloves
200 g of carrots
1 bouquet garni
ground pepper
200gr neck of mutton
200gr mutton from the leg

Prepartion of the beans:
Wash the beans carefully and soak them at least overnight in cold water.
Be careful to avoid to avoid using hard water. Rinse the beans, blanch
them and rinse in warm water.
For 8 people - cooking time 4h


*A "cassole" is an earthenware pot in which you can simmer on a low heat and
put it in the oven for browning. It is the origin of the term cassoulet. It
corresponds roughly to the English word "casserole".

In a large casserole, heat the lard with the tomatoes, diced pork breast and
sliced carrots. When this is cooked, put the beans on top and cover with two
litres of water, add the bouquet garni, garlic, pepper, onions, pork rind,
the backbone, les oignons, the pork hock (which you would have desalted) and
the other meat. Cook
over a low heat for at least two hours.

If the casserole is not ovenproof, transfer the whole of this into a
"cassole*", or an deep earthenware pot. Spread the meat over the
surface and add thick slices of garlic sausage. Put the dish into a warm
oven. When it is covered with a brown crust push this into the
beans with a wooden spatula. (Repeat this six times in all during the
cooking). Cook in the oven for at least two hours. This long and delicate
process is the essential part of the preparation
of an excellent cassoulet.
Serves 8

Cassoulet from Toulouse

Same method and same ingredients as the cassoulet from Castelnaudary
except that after one hour's cooking add 200 g of neck of mutton, 200 g of
mutton from the gigot. Before putting it in the oven add a pork rind
sausage and four pieces of duck confit (remove the
preserving fat). Cook in the oven as described above.


Cassoulet from Carcassonne

Same method and same ingredients as the cassoulet from Toulouse but
add twice as much mutton and replace the duck confit with a plucked
and emptied red-legged partridge. Omit the Toulouse sausage and the
breadcrumbs.


ÓChantal Moret 1999, 2000
Cassoulet is a basic recipe with a large number of local variations. The
best known are the cassoulet of Castelnaudary, of Toulouse and of
Carcassonne which are decribed here - but the basis of all cassoulets are
the beans.