The Making of a Cassoulet

January 7, 2008

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

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