The Cassoulet at L'Assiette: Situated on a quiet street below
Montparnasse is the chef David Rathgeber's L'Assiette, a gilded example
of fine French bistro fare. The brief menu includes market-driven
specialties like escargot and pâté, but it would be a mistake not to
order the cassoulet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cassoulet - Part 1
Categories: Beans, Pork, Lamb/mutton, Vegetables, Herbs
Yield: 12 servings

MMMMM----------------------------MEAT---------------------------------
2 1/2 lb Bone-in pork stew meat;
2 1/2 lb Bone-in lamb stew meat; in
- 2" pieces
2 1/2 ts Kosher salt
9 cl Garlic; peeled
+=PLUS=+
3 cl Grated or minced garlic
1/3 ts Ground cloves
1 ts Fresh ground pepper
1 Bay leaf; torn in pieces
2 Sprigs rosemary; torn in
- pieces
2 Sprigs thyme; torn in
- pieces
1/2 c (4 oz) duck or goose fat;
Melted

MMMMM---------------------------BEANS--------------------------------
1 lb Dried Tarbais, flageolet,
- lingot, Great Northern or
- cannellini beans
3 ts Kosher salt
1 Bouquet garni *
1 Rib celery; halved
1 lg Carrot; halved
2 cl Garlic; peeled
1/2 ts Fresh ground pepper
1 Whole clove
1/2 White onion; cut stem to
- root end
8 oz Fully cooked French garlic
- sausage or kielbasa; skin
- removed, cut in chunks

MMMMM--------------------------THE REST-------------------------------
8 oz Salt pork
1/4 c Duck or goose fat or lard;
- more as needed
1 lb Fresh pork sausage; pricked
- all over w/fork
1 1/2 lg Onions; diced
2 lg Carrots; diced
2 Celery ribs; diced
9 cl Garlic; peeled
3 c Tomato puree
Salt
4 Legs duck confit
1 1/2 c Panko or other plain, dried
- bread crumbs

* 3 sprigs Italian parsley, 3 sprigs thyme and 1 bay
leaf, tied with kitchen string

The night before cooking, marinate the meat and soak the
beans. For meat: In a large bowl, combine all
ingredients except fat and toss to combine. Cover and
refrigerate overnight. For beans: In a large bowl,
combine beans, 1 teaspoon salt and enough cold water to
cover by 4 inches. Cover and let sit overnight.

The next day, roast the meat: Heat oven to 325ºF/165ºC.
Pour fat over meat in the bowl and toss to coat. Spread
meat in one even layer on a rimmed baking sheet, leaving
space between each piece to encourage browning (use two
pans if necessary). Top meat with any fat left in bowl.
Roast until browned, about 1 hour, then turn pieces,
cover with foil, and continue to roast until soft,
another 11/2 hours. Remove meat from baking sheet, then
scrape up all browned bits stuck to the pan. Reserve fat
and browned bits.

CONTINUED IN PART TWO

By: Melissa Clark

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

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