Cassoulet
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one quart of haricot beans
- two quarts of water
- one-third oz. of salt
- two-thirds lb. of fresh pork rind
- two-thirds lb. of breast of pork
- one lb. of shoulder
- one and one-half oz. in weight
- one onion
- two chopped onions
Method
- (1) Set one quart of haricot beans to cook with two quarts of water, one-third oz.
- of salt, one carrot, one onion stuck with a clove, one faggot, six garlic cloves, and two-thirds lb.
- of fresh pork rind, blanched and strung together.
- Boil;
- skim;
- cover, and cook gently for one hour.
- At the end of this time, add two-thirds lb.
- of breast of pork, and a sausage with garlic, of the same weight as the pork.
- Salt the beans very moderately, allowing for the reduction which they have ultimately to undergo.
- Complete the cooking of the whole gently.
- (2) Fry gently in lard one lb.
- of shoulder, and the same weight of breast, of mutton;
- both cut into pieces one and one-half oz.
- in weight.
- This done, drain away half the grease;
- add two chopped onions and two crushed cloves of garlic, and fry again until the onions have acquired a slight colour.
- Now pour in one-sixth pint of good tomato purée;
- moisten the meat, enough to cover, with the cooking-liquor of haricot beans, and cook gently in the oven for one and one-half hours at least.
- (3) Garnish the bottom and sides of some cocottes or deep dishes with bacon rind;
- fill these with alternate layers of the pieces of mutton, the beans, the bacon cut into dice, and the sausage cut into roundels.
- Sprinkle the surface with raspings, and set the gratin to form in a moderate oven for one hour;
- taking care to baste from time to time with some reserved haricot-beans cooking-liquor.