Cassoulet
 Cassoulet served in Carcassonne, France, in a casserole sized for single serving | |
 Buku masakan: Cassoulet  Médhia: Cassoulet |
Cassoulet ( /ˌkæsəˈleɪ/, uga UK /ˈkæsʊleɪ/, US /ˌkæsʊˈleɪ/, [1] Prancis: [kasulɛ] ; saka caçolet Occitan [kasuˈlet] ( </img> lan ana hubungane karo basa Spanyol: cazoleja utawa cazoleta lan Catalan: establousir ) yaiku kaserol sing dimasak alon-alon, ngemot daging (biasane sosis daging babi, angsa, bebek lan kadang daging kambing ), kulit daging babi ( couennes ) lan kacang putih ( haricots blancs ), asale ing Prancis kidul . Iki dijenengi miturut wadhah masak tradisional, kaserol, pot lempung sing jero, bunder, kanthi sisih miring. [2]
Kabeh cassoulets sing digawe karo kacang buncis putih (french: haricots blancs utawa lingots), [a] bebek utawa Banyak confit, sausages, lan meat tambahan. Ing wadhah toulouse, daging minangka daging babi lan daging kambing, lan daging iki asring dadi pundhak panggang adhem. Versi Carcassonne padha nanging dobel bagean daging kambing lan kadhang diganti bebek karo partridge . [3] Cassoulet Castelnaudary nggunakake bebek confit tinimbang mutton.
Cathetan
[besut | besut sumber]- ↑ "Cassoulet". Collins English Dictionary. HarperCollins. Dibukak ing 29 May 2019.
- ↑ David, Elizabeth (1999). French Provincial Cooking (édhisi ka-7th printing). New York: Penguin Books. kc. 59 and 61. ISBN 0141181532.
- ↑ Grigson, Jane (2001). Charcuterie and French Pork Cookery. London: Grub Street. kc. 163–164. ISBN 9781902304885.
Masalah sitiran: Tenger <ref> ana tumrap golongan aran "lower-alpha", nanging tenger <references group="lower-alpha"/> sing magepokan ora ana, utawa </ref> panutup ora ana