{"id":535,"date":"2008-10-12T19:35:07","date_gmt":"2008-10-12T17:35:07","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=535"},"modified":"2008-10-12T19:35:07","modified_gmt":"2008-10-12T17:35:07","slug":"cassoulet-french-cuisine-ricepe","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/12\/cassoulet-french-cuisine-ricepe\/","title":{"rendered":"cassoulet, french cuisine, ricepe,"},"content":{"rendered":"
<\/p>\n
<\/span><\/div>\n

Cassoulet<\/span><\/strong><\/p>\n

\u00a0<\/span><\/p>\n

<\/p>\n

\"cassoulet-148-du-guide-de-pierrette\"<\/a>

cassoulet-148-du-guide-de-pierrette<\/p><\/div>\n

Preparation Time:<\/p>\n

30 minutes
\n<\/span>Cooking Time: <\/span><\/strong>1 hour + 30 minutes + 2 hours + 1 hour<\/span><\/p>\n

<\/span><\/strong><\/span><\/strong><\/p>\n

\u00a0<\/p>\n

\u00a0<\/span><\/p>\n

Ingredients:<\/span><\/strong><\/p>\n

– 2 pounds (1 kg) white beans (leave to soak overnight in salted water)
\n–\u00a0bacon rind
\n– 3 carrots, cut into small chunks
\n– a few garlic cloves
\n– 1 small garlic sausage
\n– 1 hunk goose confit
\n– tomato pur\u00e9e
\n– 1 bouquet garni<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Preparation:<\/span><\/strong><\/p>\n

For one hour, cook the white beans with the bacon rind, already parboiled and tied up, the 3 carrots and the garlic cloves. Add the garlic sausage and cook another half an hour.<\/span><\/p>\n


\nBrown the goose confit in its own fat, add some pressed garlic, and sear. Add this and the tomato pur\u00e9e to the beans. Add the bouquet garni and cook 2 hours.<\/span><\/p>\n


\nPut the cooked bacon rind, the goose, and the sausage (all sliced) into a dish. Pour the beans on top.<\/span><\/p>\n

\u00a0<\/span>
\nCover it with browned breadcrumbs and let it cook another hour in the oven, basting it from time to time with the water from the beans. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Cassoulet \u00a0 Preparation Time: 30 minutes Cooking Time: 1 hour + 30 minutes + 2 hours + 1 hour \u00a0 \u00a0 Ingredients: – 2 pounds (1 kg) white beans (leave to soak overnight in salted water) –\u00a0bacon rind – 3 carrots, cut into small chunks – a few garlic cloves – 1 small garlic sausage […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[92,74,543],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/535"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/535\/revisions"}],"predecessor-version":[{"id":538,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/535\/revisions\/538"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=535"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}