Cassoulet

Ingredients

• one quart of haricot beans
• two quarts of water
• one-third oz. of salt
• one carrot
• one onion stuck with a clove
• one faggot
• six garlic cloves
• two-thirds Ib. of fresh pork rind
• two-thirds Ib. of breast of pork
• a sausage with garlic
• one Ib. of shoulder
• the same weight of breast
• one-sixth pint of good tomato purée

Method

1. 1

   Set haricot beans to cook with water, salt, carrot, onion, faggot, garlic cloves, and pork rind.

2. 2

   Boil, skim, cover, and cook gently for one hour.

3. 3

   Add breast of pork and sausage, salt moderately, and complete cooking gently.

4. 4

   Fry mutton pieces in lard, drain grease, add onions and garlic, fry until colored, then add tomato purée and moisten with cooking liquor of beans.

5. 5

   Cook in the oven for one and a half hours.

6. 6

   Layer mutton, beans, bacon, and sausage in cocottes, sprinkle with raspings, and bake for one hour.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 258. The excerpt below is the record exactly as published.

CASSOULET (1) Set one quart of haricot beans to cook with two quarts of water, one-third oz. of salt, one carrot, one onion stuck with a clove, one faggot, six garlic cloves, and two-thirds Ib. of fresh pork rind, blanched and strung together. Boil; skim; cover, and cook gently for one hour. At the end of this time, add two-thirds Ib. of breast of pork, and a sausage with garlic, of the same weight as the pork. Salt the beans very moderately, allowing for the reduction which they have ultimately to undergo. Complete the cooking of the whole gently. (2) Fry gently in lard one Ib. of shoulder, and the same weight of breast, of mutton; both cut into pieces one and one- half oz. in weight. This done, drain away half the grease; add two chopped RELEVES AND ENTREES 445 onions and two crushed cloves of garlic, and fry again until the onions have acquired a slight colour. Now pour in one- sixth pint of good tomato puré

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