cassoulet
Sign in to saveCassoulet (, also ,; ; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude.
Key facts
- Food.name
- Cassoulet
- Food.image
- 320 px|Bowl of cassoulet
- Food.caption
- Cassoulet served in Carcassonne, France,in a casserole sized for single serving
- Food.country
- France
- Food.type
- Stew/casserole
- Food.main_ingredient
- Haricot beans with meat (typically pork, sausages, goose, duck, lamb or mutton)
via Wikipedia infobox
Article
9 sectionsContents
- History and etymology
- Method
- La Grande confrérie
- See also
- Notes, references and sources
- Notes
- References
- Sources
- External links
Cassoulet (, also ,; ; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude.
==History and etymology== According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an estouffet. The ''Dictionnaire de l'Académie française dates the term cassoulet to no earlier than the 19th century. The current name is a diminutive of the Languedoc cassolo – a cooking pot – according to the Dictionnaire de l'Académie française''; Elizabeth David states that it comes from "Cassol d'Issel", the original clay baking pot made in the small town of Issel, near Castelnaudary.