Techniques How-To The Making of a Cassoulet Published Jan 7, 2008 10:00 AM Techniques Jean-Luc Barde SHARE 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 How-To MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.
