A casserole of white haricot beans (US: navy beans), mutton or salt pork, garlic sausage and stuffed goose neck. 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 Toulouse, the main ingredients of which are haricot beans (US: navy beans) are pork, Toulouse sausage and a good quantity of goose confit. 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 name for Ray’s bream in southern France. Confusingly, in the US this is known as pomfret which, in the UK, is a quite different fish.
A garnish of mushrooms stuffed with ham and rice, with aubergines (US: eggplants) and poached ox marrow, for tournedos and noisettes.
A large disc of hard, strong cow's milk cheese (traditionally made with sheep's milk) made on farms and in dairies in and and around the Bethmale valley in the Comté de Foix. It has a thin, golden crust.
