*  Exported from  MasterCook  *
 
                                 CASSOULET
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           White navy beans
    1       sm           Duck
                         - cut into 8 serving pieces
      1/2   lb           Pork stew meat
      1/2   lb           Lamb stew meat
    2       md           Onions -- diced
      1/4   lb           Slab of bacon
                         - cut into 3/4-in cubes
    2       tb           Minced garlic
      1/2   lb           Spicy pork sausage
    4       c            Water
                         Salt as desired
                         -----SPICED TIED IN CHEESECLOTH-----
   12                    Black peppercorns
    2                    Sprigs thyme
    4                    Bay leaves
    1       sm           Sprig rosemary
 
   PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a
   heavy pot on the stove over medium heat and cook the duck pieces on both
   sides to render some of the fat. This takes about 15 minutes total. Remove
   the duck and set aside. Increase heat to high and add the pork. Brown well,
   remove from the pot and set aside. Brown the lamb. Remove and set aside.
   Preheat oven to 300F. Pour off and discard most of the fat, leaving just
   about 3 tablespoons in the pot. Lower heat to medium and add the onions.
   Cook, stirring, until onions soften, about 7 minutes. Add drained beans,
   bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups
   water, cover and place in the oven for 2 hours. Add the sausages and salt
   as desired. Replace in the oven another hour. Remove herbs in cheesecloth.
   When it’s time to serve dinner, place the casserole on the table.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving