Dried Beans And Meat Cassoulet Toulousain
Serving Size : 5
Ingredients for prepare Dried Beans And Meat Cassoulet Toulousain
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | cups | dried white beans - soaked overnight |
| 1 | tablespoon | salt |
| 1/4 | teaspoon | thyme |
| 1 | | bay leaf |
| 1/2 | pound | polish or garlic sausage |
| 1/2 | pound | lean salt pork - diced |
| 4 | tablespoons | chicken fat or lard |
| 2 | pounds | lamb shoulder or breast - cut for stew |
| 2 | large | onions - chopped |
| 4 | tablespoons | tomato paste |
| 2 | | garlic cloves - crushed |
| 1/4 | teaspoon | pepper |
| 3 | tablespoons | fresh bread crumbs |
recipe Dried Beans And Meat Cassoulet Toulousain
Drain beans and place in kettle or large
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saucepan. Cover with water. Add 1/2 teaspoon salt, thyme, bay leaf, and
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sausage. Bring to boil, and simmer slowly for 30 minutes. Remove sausage and set aside. Continue
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simmering for 1 hour. Meanwhile, in a small saucepan, cook salt pork in boiling water for 5 minutes. Drain and
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set aside. In large saucepan, heat chicken fat. Add lamb. Add remaining salt and
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cook until slightly browned on all sides. Pour off excess fat. Add onions and cook
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until onions are well browned. Cover with water. Add tomato paste, garlic,
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pepper, and boiled salt pork. Correct seasoning. Bring to boil, and simmer gently. Drain beans and add to pan.
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Return sausage to pan. Cover and simmer for 1 hour, or until meat and beans are tender. Rub the
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inside of a very large ovenproof dish with a clove of garlic. Remove lamb and sausage
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from pan and turn contents of pan into ovenproof dish. Cut sausage into slices approximately 1/2-inch thick.
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Arrange lamb and sausage on top of beans. Sprinkle with bread crumbs. Dot with butter.
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Broil under broiling flame for 5 minutes, or until well browned. Serve hot. Comments: Each region
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of France has its own Cassoulet which is somewhat different from the others. But
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Cassoulet Toulousain (from the city of Toulouse in the French Pyrenees) has
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achieved a well-deserved fame, and is served all over France. When possible, Cassoulet includes "oie confite" (goose
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preserved in its own fat). Duck may replace goose. When neither goose nor duck
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is available, Cassoulet is still superb. If you wish to serve an hors-d'oeuvre, serve a very light one (clams,
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oysters, etc.). Cassoulet with a tossed green salad and the lightest desert makes a plentiful meal. With it you will
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drink a full-bodied red wine. Cassoulet can be prepared in advance and reheated
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in the oven.
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