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Cassoulet
 Cassoulet served in Carcassonne, France, in a casserole sized for single serving | |
| Type | Stew/casserole |
|---|---|
| Place of origin | France |
| Main ingredients | Haricot beans with meat (typically pork, sausages, goose, duck, lamb or mutton) |
Cassoulet (/ˌkæsəˈleɪ/,[1] also UK: /ˈkæsʊleɪ/,[2]US: /ˌkæsʊˈleɪ/;[3] French: [kasulɛ]) is a rich, slow-cooked stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs".[4] It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude.
- ^ "cassoulet". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 29 May 2019.
- ^ "cassoulet". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ "cassoulet". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 29 May 2019.
- ^ David, 2008, p. 39
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