Des plats fran^cais

1. AGGELOS TSILFIDHS

3.  750 g de haricot coco ou mojette de Vendée
 16 tranches de saucisson à l'ail
 8 saucisses de Toulouse non fumées
 4 tranches de poitrine de porc fraîche
 4 tranches de poitrine de porc fumée
 2 boîtes de confit de canard (4 cuisses)
 70 g de concentré de tomates en boîte
 Chapelure
 Ail
 Thym
 Laurier
 Poivre
 Sel

4.  All cassoulets are made with white beans (haricots blancs or lingots),[a] 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.[8] 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,[citation needed] 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.[9]
 La Grande Confrérie du Cassoulet
 In U.S. restaurants, the term cassoulet is often applied to any hearty bean-based casserole,
with variations such as salmon cassoulet.[10]
 See also