Skip to contentThe Making of a Cassoulet
1. Lard is cubed for a paste.Jean-Luc Barde
2. Sausages are flavored with a paste of garlic and onion (some cooks smooth their paste with lard, we recommend using water instead).Jean-Luc Barde
3. Small cassoles are carefully layered with beans.Jean-Luc Barde
4. The finished cassoulet has a golden brown crust.Jean-Luc Barde 
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/AAAVCC4TSZAA7NOIMH3Y7SXFVQ.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/VSLG2IZMLI5D5GITFD6A736LIA.jpg)
