Cassoulet Carcassonne— Old French

Ingredients

• a fat piece of pork weighing half a pound
• a cup of white beans
• several slices of bacon
• six sausages
• six slices of liver
• several mutton kidneys
• a large spoonful of flour
• a cup of tomatoes
• a large sliced onion
• salt
• paprika
• cheese

Method

1. 1

   Boil pork until tender, then cut into slices.

2. 2

   Parboil white beans that have soaked in water.

3. 3

   Fry bacon, sausages, liver, and mutton kidneys until colored.

4. 4

   Pour off grease, add flour, and stir until brown.

5. 5

   Add tomatoes, onion, and hot water for gravy.

6. 6

   Season and simmer, then add beans and pork.

7. 7

   Cook briefly, pour into a platter, sprinkle with cheese, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 39. The excerpt below is the record exactly as published.

CASSOULET CARCASSONE— OLD FRENCH Boil until tender a fat piece of pork weighing half a pound, then cut in slices. Parboil also a cup of white beans, which have soaked in water several hours, then drain. Fry several slices of bacon, six sausages, six slices of liver and several mutton kidneys until nicely colored. Pour off some of the grease ; add a large spoonful of flour and stir until brown ; then add a cup of tomatoes, a large sliced onion and enough hot water to make a thick gravy. Season highly with salt and paprika and simmer all together ; then add the beans and pork and cook for a few moments more. Pour into an earthenware platter, sprinkle with cheese

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