The Making of a Cassoulet
1. Lard is cubed for a paste.
2. Sausages are flavored with a paste of garlic and onion (some cooks smooth their paste with lard, we recommend using water instead).
3. Small cassoles are carefully layered with beans.
4. The finished cassoulet has a golden brown crust.
JEAN-LUC BARDE
Techniques

The Making of a Cassoulet

1. Lard is cubed for a paste.
2. Sausages are flavored with a paste of garlic and onion (some cooks smooth their paste with lard, we recommend using water instead).
3. Small cassoles are carefully layered with beans.
4. The finished cassoulet has a golden brown crust.

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