Chicken Cassoulet—Old French

Ingredients

• Soak a pint of small white beans
• a pound of sliced salt pork
• a tablespoon of tomato conserve
• half a chopped onion
• a kitchen bouquet
• salt
• and pepper
• Disjoint a roasting chicken
• three chopped onions
• a shallot
• in a large spoonful of lard

Method

1. 1

   Drain beans and place in a casserole with salt pork, tomato conserve, onion, kitchen bouquet, salt, and pepper.

2. 2

   Brown chicken pieces in lard with onions and shallot, then transfer to the casserole.

3. 3

   Make a sauce with flour and water, pour over chicken, cover, and cook until tender.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 54. The excerpt below is the record exactly as published.

CHICKEN CASSOULET— OLD FRENCH Soak a pint of small white beans in water for twenty-four hours. Three hours before dinner drain and put them into a large casserole with a pound of sliced salt pork, a table- spoon of tomato conserve, half a chopped onion, a kitchen bouquet, salt and pepper, and cover with cold water. Dis- joint a roasting chicken and brown the pieces in a large spoonful of lard with three chopped onions and a shallot

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