The Making of a Cassoulet

January 07, 2008

The Making of a Cassoulet
Jean-Luc Barde
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1. Lard is cubed for a paste. Jean-Luc Barde
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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
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3. Small cassoles are carefully layered with beans. Jean-Luc Barde
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4. The finished cassoulet has a golden brown crust. Jean-Luc Barde

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