Cassolette of Castelnaudary

Ingredients

• 1 lb. of dry haricot beans
• 6 oz. of the fat of a goose
• a preserved (confite) leg and wing of a goose
• one or two large onions
• two cloves
• 1 qt. of broth
• a small sliced French saveloy

Method

1. 1

   Soak beans, boil, then cover and let sit for an hour.

2. 2

   Strain, add fresh water and salt, boil again.

3. 3

   Fry goose parts in fat, add beans and saveloy.

4. 4

   Fry onions with bacon, add flour, then broth.

5. 5

   Stir until boiling, then combine with the beans and meat.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 187. The excerpt below is the record exactly as published.

Cassolette of Castelnaudary. — Take lib. of dry haricot beans, let them steep in water for a few hours, then put them into a stewpan with a little water, and place the pan on the fire. When this begins to boil, take it off the fire, cover over the pan, and let it remain for an hour. Strain off the water, put in fresh, add a little salt, and put the pan on again to boil ; when the beans are about three-parts done, take them out and strain them. Take a preserved (confite) leg and wing of a goose, put them in a low iron or enamelled pan or dish, adding 6oz. of the fat of a goose, put the pan on a moderate fire, and fry them ; turn them, and when quite done put in the beans and a small sliced French saveloy. Take one or two large onions, chop them in slices, and put them into a stewpan with some chopped bacon and two cloves, and let them fry ; then dust over a little flour, and add lqt. of broth

Cook this with the app: pantry check, scaling, and the assistant.