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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Cassoulet | ||
 A traditional dish from the Languedoc region of France, made from white beans and various meats, (sausages, pork and duck confit). The ingredients tend to vary depending on the region in which it is made. The one constant is that it is always cooked slowly in a casserole to absorb all the rich flavors, making it a hearty and delicious meal. |