A Book of Mediterranean Food

have cooked to come about half-
way up. Put into a fairly slow oven
(Regulo 3–4) uncovered, to finish
cooking. This final operation can
be prolonged to suit yourself by
turning the oven right down.
Eventually a brown crust forms on
top of the beans. Stir this gently
into the whole mass, and leave for
another crust to form. Again stir it
in, and when a third crust has
formed the cassoulet should be
ready. Sometimes the top is
sprinkled with a layer of
breadcrumbs when the pot is put in
the oven and this speeds up the
crusting of the cassoulet, and if