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From time to time she puts in the saucepan, now a little bit of goose or bacon, now a sausage or some haricots, but it is always the same cassoulet. The stock remains, and this ancient and precious stock gives it the flavour which, in the pictures of the old Venetian masters, one finds in the amber-coloured flesh of the women. Come, I want you to taste Clémence's cassoulet."
I am taking you to a little tavern in the Rue Vavin, kept by Clémence, who cooks only one dish, but a marvellous one at that, the Castelnaudary cassoulet, not to be confused with the cassoulet prepared in the Carcassonne fashion, which is merely a leg of mutton with haricot beans.
The cassoulet of Castelnaudary comprises pickled goose legs, haricot beans that have been previously bleached, bacon, and a small sausage. To be good, it must be cooked for a long time over a slow fire. Clémence's cassoulet has been cooking for twenty years.
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