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Cassoulet

Book Information

The Professional Chef (8th Edition)
Page: 656

Ingredients

Bay Leaf
Bread Crumbs
Brown Veal Stock  (page 352)
Celery Root
Chicken Stock  (page 351)
Demi-Glace  (page 383)
Dried Navy Beans
Duck Confit  (page 657)
Garlic
Garlic Sausage
Lamb Shoulder or Leg
Leek or Celery
Olive Oil
Onion
Onion or Leek
Parsley
Parsley Stem
Parsnip
Peppercorns
Pork Loin
Slab Bacon
Thyme
Tomato
White Wine

Tags

Braising and Stewing