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272
272
Cassoulet
Soak the dry beans overnight in cold water.
2½ pounds white beans
Throw out that water. Put the beans in a saucepan of
cold water and blanch them by bringing to a boil for 5
minutes. Throw out this water, too.
10 ounces fresh pork rind
7 ounces pork hock
1 onion stuck with a clove
1 mixed brunch of thyme
and bay leaves
At the same time, prepare a stock with the pork rind
cut into large strips, pork hock, onion stuck with a
clove, thyme and bay leaves, carrot, leek, celery, and a
mince of crushed garlic and salted pork fat. Filter the
stock, taking out the rind.
1 carrot, chopped
1 leek, chopped
1 stick of celery, chopped
2 garlic cloves
1½ ounces pork fat
You need to have about twice as much volume of stock
as volume of beans. Cook the beans in the stock for 2
hours over low heat. The beans should be soft but still
whole. During the cooking, add tomato paste.
2-3 tablespoons tomato paste
1½ pounds goose or duck
conserve
14 ounces pork spare ribs
8 Toulouse sausages
Salt and pepper
In a frying pan, remove the fat from the pieces of duck
or goose conserve; render the fat pieces. In the result-
ing fat, brown the pork spare ribs. Retrieve and drain
them. Finally, in the same fat, brown the sausages.
With all these preparations finished, put all the ingre-
dients in a deep earthenware dish. Line the bottom of
the dish with the rind, all pork pieces, and one-third of
the beans. Add duck, then cover with the remaining
beans. On top, place the sausages in a spiral and em-
bed them gently into the beans. Finish by pouring the
