Cassoulet from Le Cordon Bleu Home Collection: Regional French (page 43) by Le Cordon Bleu and Le Cordon Bleu Chefs

  • bouquet garni
  • carrots
  • lamb shoulder
  • tomatoes
  • pork shoulder
  • bread crumbs
  • duck legs
  • white beans
  • Toulouse sausages
  • goose fat
  • pork rind
  • slab bacon
  • EYB Comments

    Can substitute duck fat or lard for goose fat, pork garlic sausages for Toulouse sausages, and goose confit or cooked duck quarters for duck legs.

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 duck fat or lard for goose fat, pork garlic sausages for Toulouse sausages, and goose confit or cooked duck quarters for duck legs.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.