Cassoulet de Castelnaudary

Ingredients

• i pound dry kidney beans
• i tablespoon flour
• i goose leg and wing from 'confit d'oie'
• % cup goose fat or butter
• % pound bacon, chopped
• i large onion, sliced
• i quart meat broth
• i large tomato, chopped
• i herb bouquet
• l/2 pound country sausage
• Bread crumbs
• Chopped parsley

Method

1. 1

   Soak beans overnight, then parboil until skins slip.

2. 2

   Drain.

3. 3

   Add boiling water and salt and cook until 50% done; drain.

4. 4

   Brown goose leg and wing in fat.

5. 5

   Fry bacon and onion until lightly browned.

6. 6

   Blend in flour, add boiling broth slowly and cook 5 minutes.

7. 7

   Add tomato and bouquet, cook for a few minutes and remove bouquet.

8. 8

   Put mixture in an earthenware casserole with the sausages and bake until done.

9. 9

   Sprinkle with crumbs and parsley and allow to become brown and crisp.

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 DE CASTELNAUDARY i pound dry kidney beans i tablespoon flour i goose leg and wing from "confit d'oie" % cup goose fat or butter % pound bacon, chopped i large onion, sliced i quart meat broth i large tomato, chopped i herb bouquet l/2 pound country sausage Bread crumbs Chopped parsley

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