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cassoulet

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History

cassoulet, French dish of white beans baked with meats; it takes its name from its cooking pot, the cassole dā€™Issel. Originating in Languedoc in southwest France, cassoulet was once simple farmhouse fare, but it has been elaborated into a rich and complex dish. The basic cassoulet from the town of Castelnaudary adds to the beans fresh pork and ham plus tomatoes, garlic, onions, herbs, and stock; that of Carcassonne contains in addition mutton and partridges in season, while in Toulouse to the basic cassoulet are added duck or confit dā€™oie (pieces of goose poached and preserved in goose fat) and Toulouse sausage. Bread crumbs and goose fat form a crust on the top of the dish.

The Editors of Encyclopaedia Britannica This article was most recently revised and updated by Kara Rogers.