patiently simmered dish of the
ideal farmhouse kitchen. Hidden
beneath a layer of creamy, golden-
crusted haricot beans in a deep,
wide, earthen pot, the cassoulet
contains garlicky pork sausages,
smoked bacon, salt pork, a wing or
leg of preserved goose, perhaps a
piece of mutton, or a couple of
pig’s feet, or half a duck, and some
chunks of pork rind. The beans are
tender, juicy, moist but not mushy,
aromatic smells of garlic and herbs
escape from the pot as the
cassoulet is brought smoking hot
from the oven to the table. French
novelists, gourmets, and cooks
ff
(ff)
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