One of the mysteries of the English language finally explained.
A French stew made with meat (typically pork, goose, and duck) and beans.
- ‘From France, we had quiches, bouillabaisse, omelettes, crépes, cassoulet, carbonnade de boeuf, boeuf bourguignon, coq au vin, brioche, tarte de pomme, ratatouille, and every sort of sweet or dessert you could imagine.’
- ‘Mains for not much more included crispy pork belly and bean cassoulet, slow-roast lamb shoulder with mint jelly, blade of beef with roasted root vegetables’
- ‘The cassoulet is respectable, properly put together and cooked slowly.’
- ‘Although such methods are no longer necessary with modern storage techniques, they are still a part of the cuisine of this region, and the meat is used alone or as an ingredient for cassoulet.’
- ‘On my first night I had creamy fennel and Pernod soup, followed by a modern take on a traditional French cassoulet, with velvety dauphinoise potatoes on the side.’
- ‘After all, it's not like making risotto or cassoulet where there are all kinds of rules and a process that seems to take forever.’
- ‘Here, almost every restaurant offers the delicious local cassoulet dish: a mouth-watering collection of white haricot beans, pork and duck, cooked in a rich Toulouse sauce.’
- ‘Since I work around food all day, the last thing I want to do when I go home at night is whip up a cassoulet or lasagna from scratch.’
- ‘Cooked in a cassoulet, this garlic and richly herby pork affair needs a very distinctive and forward wine to match it.’
- ‘In Languedoc-Roussillon cassoulet (a stew of beans, pork, confits and sausage) is a regional speciality and game of any description a favourite.’
- ‘A cassoulet Toulousain is a stew of white beans, sausage, smoked ham, white wine, duck-leg confit and vegetables.’
- ‘Like cassoulet or fondue, this French dish has its many regional definitions.’
- ‘This should come as no surprise: For centuries, long-cooked, slow-simmered foods have been the hallmark of many cuisines around the world, including humble soups and stews such as the French cassoulet and tian and the Moroccan tagine.’
- ‘Henderson and two chums often commandeered the kitchen there on a Sunday and cooked cassoulet for 200 of their closest friends.’
- ‘They're like the people who come to my restaurant sometimes and order: ‘A ravioli, followed by a cassoulet and a chocolate mousse for dessert - but could you make that a diet Coke?’’
- ‘The tables were cheek-by-jowel but the cassoulet was rich and fragrant, the wine was cheap and, beside us, a small fenestration through three feet of hewn stone looked out onto the castle keep.’
- ‘The cassoulet is smoky and filling but a bit of a mess.’
- ‘We had anticipated a rich stock from the meat and bones, knowing it would add complexity to cassoulet or soften the bite of asparagus soup.’
- ‘For my main course I had chosen a cassoulet of pork, lamb and duck with flageolet beans.’
- ‘Cooks in southwestern France still dispute which meats make the best cassoulet, but various combinations of pork, sausage, mutton, partridge, duck, and goose may be used.’
French, diminutive of dialect cassolo ‘stew pan’, from Old Provençal cassa ‘pan’; related to casserole.
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