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A typical dish from the South-West of France made up of poultries and leguminous.
Haricot beans, duck’s drumettes 20% (origin France), sausages 100% pork from natural pork tripe, eggs, cooking juices (water, garlic, onions, tomato puree), salt, pepper.
20,00€ VAT incl.
Keep at ambient temperature.
To heat up in a bain-marie or in the microwave. The bain-marie is an ideal process to heat up a dish prepared in a tin. You must submerge the tin in a saucepan containing hot water, let it heating up during 15 to 20 minutes on a low heat, then you can open it enveloping your hand in a tea towel covering the tin, if not, as the inside is in that case under pressure, the gravy runs and a risk of burn exists. The Cassoulet can also be tasted after being heat up in the microwave. To do so, you must empty the contents of the tin and transfer it in a suitable container covered with a specific microwave plastic film. Wait for 5 minutes for it to be warm.
Side dish and Beverages
A complete dish which can go with a green or a mixed salad. With a red wine like a Bergerac or a Cahors.