Cassoulet

Ingredients

• the remains of any cold meat
• some bacon
• onions
• half as much of cold cooked lima or white beans
• enough gravy or stock to moisten
• salt
• pepper
• parsley
• sweet marjoram
• a pinch of nutmeg
• bread-crumbs thickly on top

Method

1. 1

   Chop cold meat, bacon, and onions.

2. 2

   Add beans and enough gravy or stock to moisten.

3. 3

   Stir in seasonings, pour into a dish, and sprinkle with bread-crumbs.

4. 4

   Bake for 30 minutes and serve with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 36. The excerpt below is the record exactly as published.

the remains of any cold meat into dice ; add some bacon and onions, cut up half as much of cold cooked lima or white beans, pressed through a sieve, and enough gravy or stock to moisten. Stir; add salt, pepper, parsley, sweet 100 With a Saucepan over the Sea marjoram, and a pinch of nutmeg ; pour into a dish, and sprinkle bread-crumbs thickly on top. Bake y2 hour and serve with tomato sauce. CASSOLETTE. (Languedoc.) Make a puree of cooked white beans, add salt and pepper and as much finely chopped turkey, chicken, or duck. Fry an onion, 2 slices of bacon, and 2 tomatoes, sliced, with 2 cloves, parsley, and the beans and meat, well blended. Now add i pint of good broth, enough to make a paste ; pour into a dish and bake until brown. This is a very old dish and very good to eat, besides. ANDOUILLETTES OF NANCY. Nancy, St. Menehould, Aries, and Lyons are as famous for their sausages as Frankfurt and Brunswick and Bologna. But the French prepa- rations are much daintier than those of Italy and Germany. Take 2 pounds of veal and one of fresh pork. Cook the latter two hours in salted water, and chop both very fine, with 2 onions

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