Thursday, May 07, 2020
Cassoulet
Here is a recipe for cassoulet from Ford Madox Ford (1873-1939), Great Trade Route (London: George Allen & Unwin Ltd, 1937), p. 217:
The recipe transcribed:
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Cassoulet de Castelnaudary is made of white haricots, as new as possible, so that it is best eaten in the autumn when the beans come straight off the vines. They are stewed in mutton broth until just tender, then a piece of goose, a piece of mutton, some truffled liver-sausage in slices, a small quantity of tomato juice, fines herbes, and garlic to taste are added. Then the cassoulet in its earthen casserole is put on the corner of the stove to simmer for hours and hours, for twenty-four if you like, or longer. An hour or so before serving, it is gratiné'd — sprinkled with breadcrumbs and grated cheese with little lumps of butter and put into the oven.Thanks very much to Dave Lull for help with this post.
