The Toulouse version, named the Holy Ghost, uses local sausage, mutton, and duck confit combined with breast of pork. Carcassonne’s recipe, dubbed the Son, also relies on pork but adds red partridge and at times leg of mutton. It includes fresh pork, ham, sausages, pork shank, and bacon skin.
Of these, he declared the town of Castelnaudary’s version the Father. The author of the first Larousse Gastronomique, he sanctioned mostly three recipes, which he called the Trinity. Purists rely on the word of the gastronome Prosper Montagné, born in Carcassonne, France, in 1865. No one disputes the haricots, garlic, and variety of meats, but after that…read on. It takes days to make, and there are as many recipes on the books as there are chefs in France. A dip into the world of luxurious fountain pens.Ĭassoulet is not an easy dish.
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