Cassoulet

Cassoulet(/ˌkæsəˈleɪ/,alsoUK:/ˈkæsʊleɪ/,US:/ˌkæsʊˈleɪ/;French:[kasulɛ]) is a rich, slow-cooked stew originating insouthern France. The food writerElizabeth Daviddescribed it as "that sumptuous amalgamation ofharicot beans, sausage, pork,muttonand preserved goose, aromatically spiced with garlic and herbs".It originated in the town ofCastelnaudaryin theAudedepartmentin theOccitanieregion. Variants of the dish are local to other towns and cities in the Aude.
According to tradition, cassoulet was invented in 1355 in the town ofCastelnaudary, under siege by the English during theHundred Years' War.In medieval times the dish was referred to as anestouffet.TheDictionnaire de l'Académie françaisedates the term cassoulet to no earlier than the 19th century.The current name is a diminutive of theLanguedoccassolo– a cooking pot – according to theDictionnaire de l'Académie française;Elizabeth Davidstates that it comes from "Cassol d'Issel", the original clay baking pot made in the small town ofIssel, near Castelnaudary.
In cassoulets, the haricot bean is now always the principal ingredient.In the medieval period,broad beans(favolles), fresh or dried, were used in stews of the cassoulet type.Sources differ on when haricots were first used instead offavolles: theOxford Companion to Foodstates that haricots arrived in France via Spain from theNew Worldin the 16th century; according toLarousse Gastronomiquethey were not used in France until the 19th century.
Traditionally, the dish is cooked in anearthenwarepot, whichJane Grigsonnotes is correctly called a cassole or toupin; she adds that any earthenware orstonewarecasserole will do, "provided it is deep and wide".The authors ofMastering the Art of French Cooking,Simone Beck,Louisette BertholleandJulia Child, write, "The composition of a cassoulet is, in typical French fashion, the subject of infinite dispute ... arguments about what should go into this famous dish seem based on local traditions".Although haricot beans are common to all varieties, the meats vary considerably. TheMichelin Guidecomments that every town brings its own personal touch to the recipe, all claiming the title of the one and only stronghold of authentic cassoulet.
Beck, Bertholle and Child comment that regardless of local custom, an extremely good cassoulet can be made anywhere out of beans with "whatever traditional meats are available: goose, game, pork, sausages, lamb, mutton".To this list, David adds turkey legs or wings,and Grigson addspartridges.In 1996, theEtats généraux de la gastronomie traditionnelle française, a professional body dedicated to promoting regional products and traditional cuisine, specified the following proportions for cassoulet: at least 30 per cent pork (which can include sausage andToulouse sausage), mutton or preserved goose; and up to 70 per cent haricot beans and stock, fresh pork rind, herbs and flavourings.
The editor of the originalLarousse Gastronomique,Prosper Montagné, divided the main varieties of cassoulet into "the Trinity", according to the meats used, the "Father" being the cassoulet from Castelnaudary, the "Son" the cassoulet fromCarcassonneand the "Holy Ghost" that fromToulouse.The Castelnaudary cassoulet contains pork (loin, ham, leg, sausages and fresh rind) and in some recipes preserved goose. The Carcassonne version uses leg of mutton and, when in season, partridge. The Toulouse cassoulet uses smaller quantities of the same meats used in Castelnaudary but adds Toulouse sausage and mutton and also duck or goose, according toLarousse, or partridge, according to Grigson.
Other variants include theMontauboncassoulet, spiced with tomato purée;the food historian Maguelonne Toussaint-Samat observes that it "would be sacrilege to make cassoulet inCorbièreswithout lightly salted pig's tail and ears";andLarousserecords a fish cassoulet, made withsalt codreplacing the duck or goose.Common to most recipes for cassoulet is a sprinkling of breadcrumbs, to form a crust on the surface of the dish.
Although recipes have been published forhaute cuisineversions of cassoulet in which roast meats are mixed with beans that have been simmered separately with aromatic vegetables,Beck, Bertholle and Child comment that cassoulet is not "a kind of rare ambrosia" but rather "nourishing country fare".David calls it a "sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs".In the process of preparing the dish, it is traditional todeglazethe pot from the previous cassoulet to give a base for the next one. This has led to stories, such as the one given by David, citingAnatole France, of a single original cassoulet beingextended for years or even decades.
In 1970,La Grande confrérie du cassoulet de Castelnaudary– The Grand Brotherhood of the Cassoulet of Castelnaudary – was established to increase the prestige and spread and defend the traditions and quality of cassoulet.Together with the town council and other bodies, the confrérie set up the Fête du Cassoulet in 2000, a three-day annual festival celebrating cassoulet, offering tastings along with free concerts, a flower parade and other attractions.