Day Ten: Cassoulet de Castelnaudary

Cassoulet de Castelnaudary

Crowley had quite a rich dinner on The Tenth Day of his Paris diary. “7.10. More waste time aimlessly watching a poker game. Walked down to Café de Versailles. Dinner. Hors d’Œuvre, Escargots, Cassoulet de Castelnaudry, Glace, 1/2 Evian.”

Cassoulet de Castelnaudary

  • 1 lb dried navy beans
  • 4 Toulouse sausages
  • 1/2 pound cubed salt pork belly
  • 1 confit goose leg, with drippings
  • 4 tomatoes, peeled, deseeded and chopped
  • 4 garlic cloves, crushed
  • 1 onion, chopped
  • 2 1/2 cup chicken stock
  • 1 bouquet garni
  • 1 small oignon cloute
  • ¼ cup breadcrumbs
  • 2 tbs chopped parsley

Cassoulet de CastelnaudarySoak the beans overnight. The next day, drain the beans, then put them into a pot full of fresh water. Cook gently for about 2 hours, until the beans are partially cooked. Strain the beans and set aside.

Prepare the stock by sautéing the onion, sausage, pork belly, and garlic in a little of the fat from the goose. Once slightly browned add the stock, tomatoes, and oignon cloute and bouquet garni. Bring to a boil and simmer for 30 minutes, then discard the oignon cloute and bouquet garni.

Rub the inside of your casserole dish with half a clove of garlic. In bottom of the dish place your confit goose and the sausages taken from the stock. Then add the semi cooked beans. Top with the prepared stock and bring to the boil.

Sprinkle the breadcrumbs mixed with parsley over top of the mixture. Place in a 300 °F oven for about 1 hour, until the beans are soft and a crisp crust has formed.


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