Cassoulet
Cassoulet is a casserole made particularly in the south of France. It is called after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.[1] The name comes from the Occitan caçolet (or cassolet). It contains meat (usually pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs). It may be baked with an open or a closed top.
The homeland of cassoulet is the province of Languedoc, especially the towns of Toulouse, Carcassonne, and Castelnaudary.[2] The brotherhood of Cassoulet "La Grande Confrérie du Cassoulet de Castelnaudary" organizes competitions and fairs about Cassoulet.[3]
Cassoulet Media
Cassoulet with duck and Rancho Gordo beans at Maison Porcella in Windsor, California.
References
- ↑ David, Elizabeth. French Provincial Cooking (1999). New York: Penguin Books. p. 59 and 61.
- ↑ Dryansky, G.Y.. Coquilles, Calva, & Crème: Exploring France's Culinary Heritage (2012). New York: Pegasus Books.
- ↑ Grande Confrérie du Cassoulet de Castelnaudary. www.confrerieducassoulet.com.