SC - cassoulet

[Michael F. Gunter]

Okay since white beans are out I'm wondering if lentils might be a better
substitute than favas. 

As far as texture and flavor are involved it just seems that lentils would be
more suited than the large, nutty fava beans. And much easier to prepare as
well.

Of course that is assuming that lentils were known in the region that a period
version of cassoulet would be presented.

Gunthar
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