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A Cassoulet for All Occasions.

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Cassoulet

Finishing hours of my little 2-day cassoulet: lovely browned hen from a night of low heat baking, homemade cognac Toulouse sausage cakes, essence of lamb and duck, and a refresh of herbs, covering the essential beans. A good, reliable cassoulet recipe can be found in Julia Child’s Mastering the Art of French Cooking, but just know that the essentials are a nice white bean like great northern beans, first cooked to tender by themselves, before meats such as your choice of sausage, poultry (traditionally goose, but duck, chicken, and here a cornish hen will do) are layered in with fresh herbs such as sage, rosemary, thyme, and garlic and salt to suit.

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