cassoulet

• Then they had talked about provincial cooking, cassoulet, potée lorraine, tripes à la mode de Caen , bouillabaisse… “After all, most of these recipes grew out of necessity—if there had been refrigerators right from the Middle Ages…” What else had they talked about? —  Maigret and the Killer - Georges Simenon - 98
• Early reports are good and the menu is full of French bistro comfort food, such as cassoulet, duck confit, and braised pork shank. —  About.com Cleveland
• Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. —  Original Signal - Transmitting Buzz
• Serve with sirloin and peppercorn sauce, cassoulet, roast beef. —  Latest News
• A classic French cassoulet is a stew of silky white beans simmered with aromatic vegetables and deliriously delicious high-fat meats, including roasted pork loin, braised lamb and homemade sausages. —  Kansas City Star: Front Page

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