have devoted pages to praise of the
cassoulet, and its fame spread from
south-western France, where it
originated, first to Paris
restaurants, then all over France;
recently it has achieved some
popularity in this country, no
doubt because it seems an
attractive solution to the
entertaining of a fairly large
number of people with little fuss or
expense.
A genuine cassoulet is not,
however, a cheap dish. Neither are
the materials always easy to find.
When you consider that in the rich
agricultural country of the