Cassoulet a la Languedocienne

Ingredients

• i pound white haricot beans
• Fresh pork rind
• Confit d'oie (potted, braised, boned goose, sealed with fat)
• i onion, chopped
• 2 tablespoons well-reduced tomato puree
• i cup white wine
• l/i cup meat broth
• 2 garlic cloves, crushed
• i teaspoon minced parsley
• Salt and pepper
• *4 cup mixture bread crumbs and garlic with parsley minced together

Method

1. 1

   Soak beans overnight, parboil with pork rind, and drain.

2. 2

   Heat fat from confit d'oie, and brown wings and legs; lay in a casserole.

3. 3

   Mix onion, tomato puree, wine, broth, garlic cloves, parsley and seasonings.

4. 4

   Put beans and pork rind on top; then turn upside down into the casserole on top of browned goose.

5. 5

   Sprinkle with crumb-garlic mixture, cover and bake; uncover and brown.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 145. The excerpt below is the record exactly as published.

CASSOULET A LA LANGUEDOCIENNE i pound white haricot beans Fresh pork rind Confit d'oie (potted, braised, boned goose, sealed with fat) i onion, chopped 2 tablespoons well-reduced tomato puree i cup white wine l/i cup meat broth 2 garlic cloves, crushed i teaspoon minced parsley Salt and pepper *4 cup mixture bread crumbs and garlic with parsley minced together

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