356:
490:
81:
29:
1732:
501:– The Grand Brotherhood of the Cassoulet of Castelnaudary – was established to increase the prestige and spread and defend the traditions and quality of cassoulet. Together with the town council and other bodies, the confrérie set up the Fête du Cassoulet in 2000, a three-day annual festival celebrating cassoulet, offering tastings along with free concerts, a flower parade and other attractions.
513:
92:
438:. The Castelnaudary cassoulet contains pork (loin, ham, leg, sausages and fresh rind) and in some recipes preserved goose. The Carcassonne version uses leg of mutton and, when in season, partridge. The Toulouse cassoulet uses smaller quantities of the same meats used in Castelnaudary but adds Toulouse sausage and mutton and also duck or goose, according to
468:
versions of cassoulet in which roast meats are mixed with beans that have been simmered separately with aromatic vegetables, Beck, Bertholle and Child comment that cassoulet is not "a kind of rare ambrosia" but rather "nourishing country fare". David calls it a "sumptuous amalgamation of haricot
406:
Beck, Bertholle and Child comment that regardless of local custom, an extremely good cassoulet can be made anywhere out of beans with "whatever traditional meats are available: goose, game, pork, sausages, lamb, mutton". To this list, David adds turkey legs or wings, and
Grigson adds
397:, write, "The composition of a cassoulet is, in typical French fashion, the subject of infinite dispute ... arguments about what should go into this famous dish seem based on local traditions". Although haricot beans are common to all varieties, the meats vary considerably. The
612:
The legend goes that the inhabitants prepared themselves for battle by eating a stew of beans, duck, goose and sausage, and, thus fortified, repelled the
English attackers. In historical fact there was no siege and the
627:"Le cassoulet de la mère Clémence cuit depuis vingt ans. Elle ajoute de temps en temp dans la marmite, de l'oie, ou du lard, parfois un morceau de saucisson ou quelques haricots, mais c'est toujours le même cassoulet."
629:– Mother Clémence's cassoulet has been cooking for twenty years. From time to time she adds to the pot goose, or bacon, sometimes a piece of sausage or some beans, but it is always the same cassoulet.
415:, a professional body dedicated to promoting regional products and traditional cuisine, specified the following proportions for cassoulet: at least 30 per cent pork (which can include sausage and
717:
430:, divided the main varieties of cassoulet into "the Trinity", according to the meats used, the "Father" being the cassoulet from Castelnaudary, the "Son" the cassoulet from
291:
469:
beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". In the process of preparing the dish, it is traditional to
403:
comments that every town brings its own personal touch to the recipe, all claiming the title of the one and only stronghold of authentic cassoulet.
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replacing the duck or goose. Common to most recipes for cassoulet is a sprinkling of breadcrumbs, to form a crust on the surface of the dish.
1112:
1094:
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cassoulet, spiced with tomato purée; the food historian
Maguelonne Toussaint-Samat observes that it "would be sacrilege to make cassoulet in
381:
1129:
473:
the pot from the previous cassoulet to give a base for the next one. This has led to stories, such as the one given by David, citing
263:
903:
355:
327:), fresh or dried, were used in stews of the cassoulet type. Sources differ on when haricots were first used instead of
1149:
419:), mutton or preserved goose; and up to 70 per cent haricot beans and stock, fresh pork rind, herbs and flavourings.
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1491:
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28:
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259:
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dates the term cassoulet to no earlier than the 19th century. The current name is a diminutive of the
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1291:
1130:
https://archive.org/details/cassoulet-lexpress-30-dec-1988-contribution-2-its-history-and-tradition
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states that it comes from "Cassol d'Issel", the original clay baking pot made in the small town of
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In cassoulets, the haricot bean is now always the principal ingredient. In the medieval period,
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and preserved goose, aromatically spiced with garlic and herbs". It originated in the town of
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notes is correctly called a cassole or toupin; she adds that any earthenware or
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Beck, Bertholle and Child, p. 428; David, 1999, p. 291; and David, 2008, p. 362
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959:, Grande Confrérie du Cassoulet de Castelnaudary. Retrieved 29 January 2023
947:, Grande Confrérie du Cassoulet de Castelnaudary. Retrieved 29 January 2023
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269:. Variants of the dish are local to other towns and cities in the Aude.
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According to tradition, cassoulet was invented in 1355 in the town of
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Sylvie Girard, La route du cassoulet, L'Express, 30 décembre 1988,
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casserole will do, "provided it is deep and wide". The authors of
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sacked and burned the town and killed much of the populace.
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763:, Grande confrérie du Cassoulet. Retrieved 29 January 2023
337:
states that haricots arrived in France via Spain from the
209:
171:
67:
with meat (typically pork, sausages, goose, duck, lamb or
413:
Etats généraux de la gastronomie traditionnelle française
203:
165:
121:
973:
Beck, Simone; Louisette
Bertholle; Julia Child (2012) .
803:
Beullac, pp. 172 and 230; and
Toussaint-Samat, pp. 45–46
718:
The
American Heritage Dictionary of the English Language
347:
they were not used in France until the 19th century.
206:
200:
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168:
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118:
115:
957:"Historique des fêtes du cassoulet de Castelnaudary"
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1705:
285:. In medieval times the dish was referred to as an
212:
159:
130:
60:
52:
44:
678:
499:La Grande confrérie du cassoulet de Castelnaudary
453:without lightly salted pig's tail and ears"; and
363:beans at Maison Porcella in Windsor, California.
243:described it as "that sumptuous amalgamation of
16:Slow-cooked stew containing meat and white beans
975:Mastering the Art of French Cooking, Volume One
1150:
235:) is a rich, slow-cooked stew originating in
8:
1105:Bonnes petites tables du guide Michelin 2011
322:
19:
1157:
1143:
1135:
761:"L'Histoire du Cassoulet de Castelnaudary"
18:
464:Although recipes have been published for
910:. Condé Nast. March 2018. Archived from
367:Traditionally, the dish is cooked in an
281:, under siege by the English during the
33:Cassoulet served in Carcassonne, France,
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477:, of a single original cassoulet being
442:, or partridge, according to Grigson.
799:
797:
738:
736:
931:
929:
771:
769:
230:
7:
1085:Toussaint-Samat, Maguelonne (2009).
780:Dictionnaire de l'Académie française
699:participating institution membership
457:records a fish cassoulet, made with
304:Dictionnaire de l'Académie française
292:Dictionnaire de l'Académie française
1049:Charcuterie and French Pork Cookery
382:Mastering the Art of French Cooking
302:– a cooking pot – according to the
1107:. Paris: Le guide Michelin. 2010.
479:extended for years or even decades
341:in the 16th century; according to
14:
866:Beck, Bertholle and Child, p. 424
845:Beck, Bertholle and Child, p. 423
1731:
1730:
992:Beullac, Geneviève, ed. (2001).
511:
493:La Grande confrérie du cassoulet
193:
155:
111:
90:
79:
27:
434:and the "Holy Ghost" that from
51:
1068:How Carrots Won the Trojan War
656:Merriam-Webster.com Dictionary
1:
721:(5th ed.). HarperCollins
595:Notes, references and sources
945:"Historique de la Confrérie"
782:. Retrieved 29 January 2023
445:Other variants include the
422:The editor of the original
1793:
1030:David, Elizabeth (2008) .
1011:David, Elizabeth (1999) .
884:Toussaint-Samat, pp. 45–46
1726:
1172:
1034:. London: Folio Society.
1032:French Provincial Cooking
686:Oxford English Dictionary
75:
26:
1013:Elizabeth David Classics
558:List of casserole dishes
359:Cassoulet with duck and
334:Oxford Companion to Food
39:sized for single serving
1070:. North Adams: Storey.
1051:. London: Grub Street.
1015:. London: Grub Street.
691:Oxford University Press
1066:Rupp, Rebecca (2011).
1047:Grigson, Jane (2008).
994:Larousse Gastronomique
977:. London: Particular.
568:List of sausage dishes
494:
424:Larousse Gastronomique
364:
344:Larousse Gastronomique
323:
314:, near Castelnaudary.
563:List of French dishes
492:
358:
273:History and etymology
1412:Green bean casserole
96:Media: Cassoulet
1718:List of tofu dishes
935:David, 1998, p. 289
904:"Classic Cassoulet"
875:David, 1999, p. 291
791:David, 1999, p. 290
689:(Online ed.).
485:La Grande confrérie
391:Louisette Bertholle
85:Cookbook: Cassoulet
23:
1713:List of bean soups
1627:Red beans and rice
1602:Porotos con rienda
1492:Moros y Cristianos
1467:Linsen mit Spätzle
1327:Deep-fried peanuts
1192:Arroz con gandules
996:. London: Hamlyn.
742:David, 2008, p. 39
495:
365:
283:Hundred Years' War
239:. The food writer
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1743:
1637:Revalenta arabica
1417:Guernsey Bean Jar
1372:Fasole cu cârnați
1357:Fabes con almejas
1114:978-2-06-715392-9
1096:978-1-44-430514-2
1089:. London: Wiley.
1087:A History of Food
1077:978-1-60-342968-9
1058:978-1-90-811793-9
1022:978-1-902304-27-4
1003:978-0-60-060235-4
984:978-0-241-95339-6
697:(Subscription or
659:. Merriam-Webster
553:Guernsey bean jar
247:, sausage, pork,
147:
104:
103:
1784:
1777:Casserole dishes
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1522:Pabellón criollo
1387:Frijoles charros
1352:Fabada asturiana
1292:Cocido madrileño
1287:Cocido lebaniego
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245:haricot beans
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65:Haricot beans
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30:
25:
1757:French stews
1697:Yun dou juan
1687:Tavče gravče
1682:Texas caviar
1582:Pie and peas
1427:Hoppin' John
1302:Cowboy beans
1277:Chana masala
1271:
1257:Burmese tofu
1252:Bouneschlupp
1177:15 Bean Soup
1104:
1086:
1067:
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1031:
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916:. Retrieved
912:the original
907:
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276:
106:
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1587:Pie floater
1487:Molagoottal
1397:Gallo pinto
1392:Ful medames
1337:Dilly beans
1197:Baked beans
908:Bon Appétit
776:"Cassoulet"
713:"cassoulet"
680:"cassoulet"
651:"cassoulet"
519:Food portal
432:Carcassonne
395:Julia Child
387:Simone Beck
371:pot, which
369:earthenware
319:broad beans
1751:Categories
1667:Soup beans
1652:Shahan ful
1512:Mushy peas
1262:Caparrones
1237:Bob chorba
1232:Black peas
1222:Bean salad
701:required.)
637:References
528:Cassolette
409:partridges
260:department
1692:Umngqusho
1677:Succotash
1672:Stew peas
1607:Purtumute
1572:Peabutter
1502:Mujaddara
1452:Kuli-kuli
1402:Garnaches
1272:Cassoulet
1040:809349711
918:19 August
497:In 1970,
451:Corbières
447:Montaubon
377:stoneware
339:New World
297:Languedoc
287:estouffet
264:Occitanie
107:Cassoulet
37:casserole
21:Cassoulet
1736:Category
1706:See also
1592:Pokhemma
1567:Pea soup
1517:Nokdumuk
1497:Msabbaha
1462:Liangfen
1377:Feijoada
1367:Fasolada
1317:Dal bhat
1217:Bean pie
1212:Bean dip
1187:Amanattō
548:Feijoada
505:See also
459:salt cod
455:Larousse
440:Larousse
436:Toulouse
329:favolles
324:favolles
1662:Shiruko
1547:Pastizz
1532:Panelle
1507:Murukku
1457:Lablabi
1447:Kongbap
1362:Falafel
1342:Doubles
1227:Bigilla
1182:Acarajé
967:Sources
533:Cholent
471:deglaze
300:cassolo
262:in the
255:in the
228:French:
1562:Patjuk
1557:Patbap
1552:Pasulj
1537:Paripu
1527:Paella
1477:Matevž
1432:Hummus
1347:Douzhi
1332:Dhokla
1322:Dalcha
1282:Chapea
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538:Cozido
351:Method
331:: the
289:. The
267:region
249:mutton
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69:mutton
56:France
1657:Shiro
1612:Rajma
1482:Lobio
695:
600:Notes
312:Issel
35:in a
1437:Idli
1109:ISBN
1091:ISBN
1072:ISBN
1053:ISBN
1036:OCLC
1017:ISBN
998:ISBN
979:ISBN
920:2020
727:2019
665:2019
393:and
257:Aude
146:also
45:Type
1307:Dal
1207:Bap
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