Le Cassoulet from Goose Fat & Garlic: Country Recipes from South-West France by Jeanne Strang

Name: Le Cassoulet from Goose Fat & Garlic: Country Recipes from South-West France by Jeanne Strang
Ingredients: onion stuck with 2 cloves; 350 g (¾ lb) salt belly of pork with its rind, previously soaked if very salty; carrot; ham bone or pork bone (optional); 2 cloves garlic (more if you like); bouquet garni; 1 kg (2¼ lb) dried white haricot beans, preferably Lingots or Cocos; salt, pepper; 2 large cloves garlic (more if you like); 2 quarters confit d’oie or 3 pieces confit de canard; 250 g (½ lb) Marmande or beef tomatoes (or small tin tomatoes); 1¼ litres (2 pints) stock or water; 700 g (1½ lb) Toulouse or pure pork sausage; 2 medium sized onions; peppercorns; salt; 350 g (¾ lb) lean pork shoulder; 2 tablespoons goose fat; fresh white breadcrumbs; goose fat

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There are three distinct processes. The beans and meats are partly cooked separately to start with. Both are then cooked together in the Cassole. If you are usi

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