1. Lard is cubed for a paste. Jean-Luc Barde2. Sausages are flavored with a paste of garlic and onion (some cooks smooth their paste with lard, we recommend using water instead). Jean-Luc Barde3. Small cassoles are carefully layered with beans. Jean-Luc Barde4. The finished cassoulet has a golden brown crust. Jean-Luc Barde