.
*CA SOO LAY*
.
french pronunciation –> [ka.su.lɛ]
from occitan caçolet [kasuˈlet])
.
*”cassoulet” is a rich slow-cooked casserole originating in the ‘south of france’, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (‘haricots blancs’)*
.
(the dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides)
(the region once known as the province of ‘Languedoc’ is the traditional homeland of cassoulet, especially the towns of ‘Toulouse’, ‘Carcassonne’, and ‘Castelnaudary’, the town which claims to be where the dish originated)
(all are made with ‘white beans’ (haricots blancs or lingots), duck or goose ‘confit’, ‘sausages’, and additional ‘meat’)
(in the cassoulet of ‘Toulouse’, the meats are ‘pork’ and ‘mutton’, the latter frequently a ‘cold roast shoulder’)
(the Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with ‘partridge’)
(the cassoulet of Castelnaudary uses a ‘duck confit’ instead of mutton)
(in France, cassoulets of varying price and quality are also sold in cans and jars in ‘supermarkets’, ‘grocery stores’ and ‘charcuteries’)
(the cheapest ones contain only beans, tomato sauce, sausages, and bacon)
(more expensive versions are likely to be cooked with goose fat and to include ‘Toulouse sausages’, lamb, goose, or duck confit)
(“haute cuisine” versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables, but this runs counter to cassoulet’s peasant origins)
(in the process of preparing the dish it is traditional to ‘deglaze’ the pot from the previous cassoulet in order to give a base for the next one)
(this has led to stories, such as the one given by ‘Elizabeth David’, citing ‘Anatole France’, of a single original cassoulet being extended for years or even decades)
(in American restaurants, the term “cassoulet” is often applied to any hearty bean-based casserole, with innovations such as ‘salmon cassoulet’)
(January 9 is “National Cassoulet Day” in the United States)
(many culinary traditions have similar techniques for slow cooking beans in a covered vessel)
(examples include
‘feijoada’,
‘fabada asturiana’,
‘pasulj’,
‘tavče gravče’
‘baked beans’
.
(the hungarian-jewish ‘sólet’ + eastern european ‘cholent’ are similar ‘bean dishes’)
(they are also frequently cooked in combination with ‘smoked poultry’ – especially ‘goose leg’ – but a documented relationship has not so far been identified)
.
.
*👨🔬🕵️♀️🙇♀️*SKETCHES*🙇♂️👩🔬🕵️♂️*
.
.
.
.
.
💕💝💖💓🖤💙🖤💙🖤💙🖤❤️💚💛🧡❣️💞💔💘❣️🧡💛💚❤️🖤💜🖤💙🖤💙🖤💗💖💝💘
.
.
*🌈✨ *TABLE OF CONTENTS* ✨🌷*
.
.
🔥🔥🔥🔥🔥🔥🔥*we won the war* 🔥🔥🔥🔥🔥🔥🔥