Beans baked with pork loin, shoulder of mutton or lamb, and sausage (Cassoulet de porc et de mouton) from Mastering the Art of French Cooking, Volume One (page 401) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute salt pork rind for pork rind; lean salt pork for slab bacon; boneless mutton breast for boneless mutton shoulder; pork drippings, goose fat, or cooking oil for pork fat; lamb bones for mutton bones; tomato paste or tomatoes for tomato purée; dry white vermouth for dry white wine; beef bouillon for brown stock; and Cognac for Armagnac. See recipe for variations.

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