Definitions for cassouletˌkæs əˈleɪ
This page provides all possible meanings and translations of the word cassoulet
Random House Webster's College Dictionary
a white-bean stew containing pork, garlic sausage, preserved goose, etc.
Origin of cassoulet:
1925–30; < F < Oc (Languedoc), cassolo earthen pan < casso (OPr cassa; see casserole )
A rich stew originating in southwest France containing beans and meat.
Origin: from caçolet
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. The region once known as the province of Languedoc is the traditional homeland of cassoulet, especially the towns of Toulouse, Carcassonne, and Castelnaudary, the town which claims to be where the dish originated. All are made with white beans, duck or goose confit, sausages, and additional meat. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a cold roast shoulder. The Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge. The cassoulet of Castelnaudary uses a duck confit instead of mutton. In France, cassoulets of varying price and quality are also sold in cans and jars in supermarkets, grocery stores and charcuteries. The cheapest ones contain only beans, tomato sauce, sausages, and bacon. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit.
Anagrams of cassoulet
lost cause, osculates
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