SC - Small Feasts

[Philip & Susan Troy]

My version of Cassoulet d'isignie

In a large pot place a bag of white beans, a large onion with 4 whole
cloves stuck into it, a smoked ham hock, 2 whole carrots, 2 ribs of
celery and a gauze wrapped bouquet garni of 2 bay leaves, a sprig of
rosemary, a sprig of thyme, and a whole bulb of garlic peeled but not
chopped and a half gallon of chicken stock. Simmer but not boil for
about 1 hour. Test the beans, you want them firm and just past the
crunchy stage.

When the beans are 'done',  drain and reserve the broth for a different
recipe to follow : line a basic covered casserole with bacon, and cut up
beef, pork loin, lamb into 1/2 inch dice, a fresh large onion coarsly
chopped and layer starting with beans and ending with beans. Top with
about an inch of seasoned bread crumbs, arrange small garlic sausage
slices and legs of chicken on top, dot with butter, cover and bake for 2
hours at 300 f .

potage puree des haricots
take the broth from the cassoulet, put a bag of white beans in and cook
til soft. Puree the beans, simmer for another 15 minutes with the same
composition bouquet garni as above and enough stock to make a thick
creamy soup. Fry up some bacon and make crumbles for garnish, and blend
some parlsey and lemon zest into real butter[imitations need not
apply...] Take the soup off the burner, add 1/4 cup heavy cream and top
with pats of the seasoned butter and bacon crumbles. sit back and listen
to the capillaries scream for mercy/.

margali

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