A small bite-sized savoury with macaroni mixed with Parmesan cheese and cream, sprinkled with breadcrumbs and cooked au gratin.
A small bite-sized savoury of vegetable macédoine mixed with cream and topped with duchesse potatoes.
A small bite-sized savoury with a salpicon of crayfish tails, mushrooms and truffles mixed with sauce Nantua and topped with puff pastry.
A small bite-sized savoury with chopped chicken and truffles, mixed with velouté sauce and topped with duchesse potatoes.
A small bite-sized savoury with chopped mushrooms and truffles, mixed with velouté sauce, topped with Parmesan cheese and browned. Garnished with slices of calf's brain.
A stew from Languedoc, the main ingredients of which are haricot beans (US: navy beans) and meats such as pork, sausage and goose confit. This is cooked for a long time in an earthenware pot called a cassole. The lid is removed towards the end of cooking to allow a crust to form. The defining ingredients of cassoulet toulousain are breast of pork, of cassoulet de Castelnaudary pork, ham and bacon, and of cassoulet carcassonnais, pork, ham, bacon and partridge.
A version of cassoulet from Carcassonne, the main ingredients of which are haricot beans (US: navy beans) are pork, lamb, sausage, goose confit and partridge. The dish is cooked for a long time in an earthenware pot called a cassole. The lid is removed towards the end of cooking to allow a crust to form. The defining ingredients of cassoulet toulousain are breast of pork, of cassoulet de Castelnaudary pork, ham and bacon, and of cassoulet carcassonnais, pork, ham, bacon and partridge.
A version of cassoulet from Castelnaudary, the main ingredients of which are haricot beans (US: navy beans) are pork, Toulouse sausage and goose. The dish is cooked for a long time in an earthenware pot called a cassole. The lid is removed towards the end of cooking to allow a crust to form. The defining ingredients of cassoulet toulousain are breast of pork, of cassoulet de Castelnaudary pork, ham and bacon, and of cassoulet carcassonnais, pork, ham, bacon and partridge.
