A braise, so quite dry, of lamb, white haricot beans (US: navy beans), pork loin and sausage and so on, similar to the cassoulet of France.
A braise, so quite dry, of lamb, white haricot beans (US: navy beans), pork tenderloin and sausage and so on, similar to the cassoulet of France.
Chestnut. To peel chestnuts the hard outer skins need to be slit and then the chestnuts roasted or grilled until these skins crack. They can then be peeled off and the chestnuts boiled for ten minutes, after which it should be relatively easy to rub off the inner, papery brown skin. You may find them cooked in a cream soup with cinnamon.
