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Cassoulet
Preamble
Ingredients3/4 to 1 lb white Haricot Beans 1 Garlic Sausage or Chittering Sausage weighing 1/2 lb About 3/4 lb Preserved Goose 1 lb shoulder of Mutton 4 oz Fat Bacon or Salt Pork 2 cloves Garlic An Onion stuck with 2 Cloves A little bouquet Parsley 1 fresh Tomato A small quantity Breadcrumbs |
MethodDiscard any discoloured beans, soak overnight. Or, if time is short, cover them with plenty of water, bring to the boil for five minutes and leave stand for 2 hours. Drain the beans cover them with fresh water. Partly roast the mutton then add it to the beans with the other meats, the bouquet garni, the onion and the tomato, peeled and seeded. Cook in a slow oven fortwo hours. Dice the bacon or salt pork. Crush the garlic mix it with the bacon and, with a sharp knife chop the mixture. Add it to the beans. Continue cooking for at least another hour. Carefully remove the meats and keep warm. Put the beans in an ovenproof casserole. Moiten with a little of the liquor. Season with salt and pepper and top with the breadcrumbs. Put in a hot oven until the breadcrumbs are crisp and brown. Arrange the meats for serving on a separate platter. Bring both dishes to the table together. |
Remarks
Appeared on menu: Cassoulet $3.80 (french provincial dish of preserved goose, lamb, garlic sauage and haricot beans cooked slowly together with tomato puree, enriched with pork rind and finished off with a crusty gratin topping)
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