SC - Cassoulet

[Stephanie Rudin]

     I know we discussed this fairly recently but, are beans period?  I 
     don't recall the actual decision but IIRC it seems like it was that 
     beans, such as white beans, were not period.  (Although I do believe 
     cassoulet is like nectar of the gods!)
     
     Mercedes


______________________________ Reply Separator _________________________________
Subject: Re: SC - below the salt 
Author:  <sca-cooks at Ansteorra.ORG > at SMTP
Date:    10/8/97 1:05 PM


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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