cassoulet


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cas·sou·let

 (kăs′o͝o-lā′)
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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

cassoulet

(ˌkæsəˈleɪ)
n
(Cookery) a stew originating from France, made from haricot beans and goose, duck, pork, etc
[French, related to casse saucepan, bowl]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

cas•sou•let

(ˌkæs əˈleɪ)

n.
a white-bean stew containing pork, garlic sausage, preserved goose, etc.
[1925–30; < French < Occitan (Languedoc), cassolo earthen pan < casso (Old Provençal cassa; see casserole)]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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In this instalment, the pastry chef puts her own twist on the French dish cassoulet, and prepares an unusual cake made from pistachio and goat's cheese.
MONDAY The Little Paris Kitchen: Cooking with Rachel Khoo (BBC Two, 8.30pm) The pastry chef puts her own twist on the French dish cassoulet, and prepares an unusual cake made from pistachio and goat's cheese.
One of my all time hearty dishes which is still appropriate to serve at this time of year is cassoulet. I learned to cook it many years ago training with French lady, Sonia Blech.
At a cook-off in Hull at the regional heat of the School Chef of the Year competition, Kath Breckon from West Cliff Primary School, beat competition from four other school chefs with her mouth-watering cassoulet of S beef followed by her Howard''s Delight pudding.
The plant produces 74 different ready-meal recipes including cassoulet, sausages with lentils, turkey blanquette, boeuf bourguignon, tartiflette (potatoes with cheese) and coq au vin.
The sausage, mash and bean cassoulet looks a winner for the winter months while the marinated coriander chicken and cucumber relish will come into its own when the sun comes out.
The team of cooks - Paul and David Beverstock, Trish Burnell, Dean Roberts and Rhian Evans - had rustled up a sumptuous cassoulet and a devilishly gooey Eaton Mess for our lunch, and it was nothing short of fabulous from beginning to end.
My partner's marinated salmon with dill creme fraiche was again a generous serving, gratifyingly straightforward, given that the next hurdle was a main course of duck confit with a thyme and haricot blanc cassoulet.
Bean Crock is a version of the classic cassoulet with beans and pigs' trotters.
A cassoulet to celebrate the new wince...not too seriously The third Thursday of November will once again be a day of good-homored high jinks in the world of wine.
I thought initially of something along the lines of cassoulet, which is the ultimate warmer, that thick, duck fat-enriched slow-cooked stew of beans, herbs and tomatoes, amongst which lurk treasures such as Toulouse sausages, porky and garlic-stuffed, and silky strands of confit duck.
In tonight's instalment, the pastry chef puts her own twist on the French dish cassoulet, and prepares an unusual cake made from pistachio and goat's cheese.