Tie, in a square of cheese-cloth, 6 sprigs parsley, 3 short stalks celery, 3 whole cloves, 2 cloves garlic, cut, 1/2 teaspoon thyme and 2 bay leaves.
Note: Cassoulet is a renowned French regional dish.
The ingredients vary greatly from section to section.
In some recipes bundles of pork rind and pieces of duck or goose are included.
It is rich country fare and requires long cooking and a fair amount of patience.
Spread the making of this dish over 2 days, well in advance of when needed for a weekend crowd.