Cassoulet de Toulouse a la Menagere
|Salt pork||10 Ounce, cut into 1/2 inch cubes (300 Grams)|
|Garlic||2 Clove (10 gm), crushed|
|Haricot beans||2 Pound, soaked in water overnight and drained (1 Kilogram)|
|Toulouse sausage/Other pork sausage||1 Pound (500 Gram)|
|Pork sparerib/Blade bone||2 1⁄2 Pound (1.25 Kilogram)|
|Boneless lamb shoulder||2 1⁄2 Pound (1.25 Kilogram)|
|Fresh white breadcrumbs||8 Tablespoon (Approximately)|
Put the salt pork, onion, bouquet garni, garlic and beans in a large saucepan.
Add salt and pepper to taste and water to cover.
Bring to the boil, cover and simmer for 1 1/4 hours.
Add the sausages and cook for a further 20 minutes.
Meanwhile, roast the pork and lamb in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for about 1 1/2 hours, until tender.
Drain the bean mixture, reserving the liquid; discard the onion and bouquet garni.
Put half the beans in a deep ovenproof dish.
Cut the sausages into 2.5 cm (1 inch) lengths, and cut the pork and lamb into serving pieces.
Arrange the sausages over the beans and top with the meat.
Spoon over 4 to 5 tablespoons of the reserved liquid.
Put the remaining beans on top and cover with a 1 cm (1/2 inch) layer of breadcrumbs.
Cook in a preheated cool oven, 140°C (275°F), Gas Mark 1, for 1 hour.
Stir the breadcrumb crust into the beans and meat and add more of the reserved liquid if the cassoulet seems too dry.
Sprinkle with the remaining breadcrumbs and return to the oven for 1 hour until the crust is golden.