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Old 01-28-2007, 07:28 AM   #1
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Cassoulet "tweak"

In another thread a poster was commenting about her husband making cassoulet and that the dinner was a big hit.
I am in the process of making the components for a cassoulet dinner and thought I would pass along a very neat idea I got in a Johnson&Wales Bistro cooking class last year, where ONE of the dishes we prepared was cassoulet!!

My T&T recipe has a lamb stew component as one of the layers and is just delicious. HOwever in the class, for that "component" of the dish, chef prepared a lamb tenderloin. He butterflied it, laid it open and inserted link sausage (I think a non-fennel Italian style) down the center. Then he tied it up with string. Then it was poached in duck stock until just done.
In the final assembly, these cylinders were sliced in approximately 1" slices and layered near the top of the dish--just under the final beans and bread crumb crust. It made for a very nice presentation when served since it was a discrete piece of meat on the plate.

Since I think I will have a hard time finding lamb tenderloins--at a price I want to afford--I plan to do it with pork tenderloin perhaps using a merguez sausage--probably homemade.
Just thought I would pass this along.
As another aside, I LOVE using flageolets as my beans.

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Old 01-28-2007, 08:16 AM   #2
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Just purchased a lamb tenderloin and was wondering what to do with it.

It is frozen so there is no hurry.

A cassoulet would work but I feel the delicate taste may be lost in the stew.

Usually put some stronger tasting lamb in a cassoulet.

But a cassoulet does sound very good right now.

Gotta think about this.
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Old 01-28-2007, 10:30 AM   #3
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Quote:
Originally Posted by auntdot
Just purchased a lamb tenderloin and was wondering what to do with it.

It is frozen so there is no hurry.

A cassoulet would work but I feel the delicate taste may be lost in the stew.

Usually put some stronger tasting lamb in a cassoulet.

But a cassoulet does sound very good right now.

Gotta think about this.
Well, Aunt Dot, as I was reading Candocook's description of the sausage wrapped in lamb tenderloin, poached in stock, I thought to myself that I would love to have just THAT, and the heck with the cassoulet!

mmmm MMMM!!!

Lee
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Old 01-29-2007, 12:51 AM   #4
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YummYumm. We
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Old 01-29-2007, 06:48 AM   #5
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I am sure I could order a lamb tenderloin but have never seen it in our town/city. But it would be tres cher I know and probably need two for a cassoulet for 8. My lamb stew is not "strong flavored"--nicely flavored and distinctive but not any stronger than a loin lamb chop, I think.
Anyway, it WAS a nice serving. I am looking up a recipe for merguez to make--have a lot of lamb from my yearly purchase for the freezer.

By the way, the rack of lamb sold at Costco is absolutely WONderful--as good as any I have had anywhere in fine restaurants.
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Old 01-29-2007, 07:12 AM   #6
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I have a boneless leg of lamb in my freezer. Con't imagine where I would get duck fat, but would like to try some sort of sausage stuffing. Any suggestions?
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Old 01-29-2007, 08:55 AM   #7
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Hi,

No cassoulet I've ever had has had lamb in it, although there are regional variations, of course.

The most traditional kind has duck confit and, above all, saucisses de Toulouse.

Presumably, these ingredients are difficult to find outside of France.

Best regards,
Alex R.
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Old 02-02-2007, 04:08 AM   #8
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Quote:
Originally Posted by lyndalou
I have a boneless leg of lamb in my freezer. Con't imagine where I would get duck fat, but would like to try some sort of sausage stuffing. Any suggestions?
I don't quite understand. I don't believe I would stuff a leg of lamb with sausage.
As for duck fat, you can render it from a whole duck and then cook the duck several ways, if you want. Or it can be ordered online.
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Old 02-02-2007, 04:15 AM   #9
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[quote=AlexR]Hi,

No cassoulet I've ever had has had lamb in it, although there are regional variations, of course.

The most traditional kind has duck confit and, above all, saucisses de Toulouse.

Presumably, these ingredients are difficult to find outside of France.

What are the Toulouse sausages like--garlicky, pork, etc?
Confit is not difficult to make and I have to say that my latest prep was unusually good. Looking forward to setting a date for a special dinner. It can be ordered online, of course, as I imagine the sausages could be.

And yes, the sausages are available--even from Amazon. I put some in my shopping cart there!!

I would never deign to dispute a person actually LIVING in SW France, but there seem to be a LOT of cassoulets with lamb. The first one I ever made was Julia Child's.
Here is one version. Cassoulet d'Agneau

I have always heard it was a sort of catchall dish and used whatever the cook had available. And being the hearty bean dish that it is, a lot of "stuff" can go in it to add to the layers of flavor that come out.

Well, I went spelunking for a Toulouse sausage recipe and discovered this description. I'll have to give it a try. I guess that is why Julia and others suggest a "non-fennel Italian sausage".
Toulouse sausage Pronunciation: too-LOOZ Notes: This exquisite French sausage is usually made with pork, smoked bacon, wine, and garlic. It's a great sausage for a cassoulet. Cook it before serving. Substitutes: kielbasa (works well in a cassoulet) OR Italian sweet sausage
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Old 02-02-2007, 07:26 AM   #10
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Candocook,

>What are the Toulouse sausages like--garlicky, pork, etc?

Yup. Big & thick.

You can probably order confit easily in America, but I have a few doubts as to saucisses de Toulouse seeing as they should be fresh.

While I have lived in France for nearly 30 years, as I said earlier, most of that time in Bordeaux.
There are a whole bunch of variations on cassoulet, but I assure you that the standard one contains no lamb.
Of course, there is no reason this cannot be added and it may even be standard in some small pockets of the Languedoc Roussillon or Midi-Pyrénées region.

Best regards,
Alex R.
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