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cassoulet

   Also found in: Wikipedia 0.07 sec.
cas·sou·let  (ks-l)
n.
A casserole of white beans, various meats, vegetables, and herbs, slowly simmered or baked in a slow oven.

[French, stove dish, diminutive of cassolo, earthenware vessel, from casso, from Old Provençal cassa; see casserole.]


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Cassoulet and braised short ribs are prepared in a stone oven, and there is a nightly rotisserie special -- it might be rabbit on Tuesday, leg of lamb on Wednesday, wild boar on Friday.
Nothing's impossible as long as you give me 72 hours notice to tell me how you would like me to make your cassoulet.
They can be used in soups, stir-fries, or cassoulets or as a side dish on their own.
 
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