bottom of a thick pan, put in the
carrots and then the liver, still
wrapped up in the caul. Cover the
pan and cook as slowly as possible
for 2½ hours. Before serving
unwrap the liver.
Liver cooked in this way also
makes an excellent stuffing for
tomatoes, aubergines, etc.
CASSOULET TOULOUSAIN
Of all the great dishes which
French regional cookery has
produced the cassoulet is perhaps
the most typical of true country
food, the genuine, abundant,
earthy, richly flavoured and