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Cassoulet
Book Information
On Cooking (5th Edition)
Page: 391
Ingredients
Bay Leaf
Brown Stock
Carrot
Celery
Demi-Glace
Duck Confit (page 439)
Garlic
Lamb or Other Sausage
Leek
Olive Oil
Onion
Parsley Stems
Peppercorns
Pork Butt
Smoked Ham
Thyme
Tomato
White Beans
White Stock
White Wine
Tags
Pork