Information about French Cassoulet plus an
authentic Cassoulet Recipe
Dish - France
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there is no French National Dish as such, Cassoulet is one of the most well
known of French dishes worldwide. Originally hailing from the South West of
France, it is eaten throughout the country and is readily available in large
tins which can be purchased in most supermarkets.
origin of Cassoulet is a little obscure. Some say it is an Arab dish, others
says it was created in Castelnaudary in the 14th and 15th centuries during the
Hundred Years' war. But whatever its origin, it's one of the most delicious and
satisfying of all French provincial dishes. It is a slow simmered casserole made
primarily of white (haricot) beans plus meat but never chicken or fish.
three famous recipes are Cassoulet de Castelnaudary which is made with pork as
the main meat, Cassoulet de Toulouse, which sometimes has the addition of lamb
and always Toulouse sausages and Cassoulet de Carcassonne which sometimes has
the addition of partridge during the season. Goose or Duck Confit is also often
used in the preparation of this dish.
are many variations, some have more of this than that or some of this and none
of that, but whatever the ingredients, the principals remain the same. More
beans than meat, cooked in the oven for a very long time during which time the
crust which will form should broken several times.
avoid any complaints from Cassoulet experts, we are featuring one generic recipe
for Cassoulet. Don't be put off by the range of ingredients or the fact that the
recipe serves 8. If you are going to undertake the worthwhile effort to cook
this dish, you might as well do loads and freeze some for future use. As with
most casseroles, it freezes very well and almost improves with re-heating.
HT MC French 4 hours plus soaking