Skip to contentThe Making of a Cassoulet
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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