Author Topic: French Cooking  (Read 249 times)

Alex22

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French Cooking
« on: Aug 16, 2019, 05:37:12 PM »
Any cooks out there know the name of a French dish that's like a casserole with Puy lentils and sausage  ?  I've tried Googling to no avail.   It's got a specific name, but of course I've forgotten  ::)   
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Michael Rolls

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Re: French Cooking
« Reply #1 on: Aug 16, 2019, 05:39:45 PM »
Cassoulet? Precise ingredients can vary but I think it always has pulses
Mike
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Alex22

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Re: French Cooking
« Reply #2 on: Aug 16, 2019, 05:45:18 PM »
That'll be it !  thanks Mike.
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Michael Rolls

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Re: French Cooking
« Reply #3 on: Aug 16, 2019, 05:45:54 PM »
You're very welcome
Mike
Thank you for the days, the days you gave me.
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StephenM123

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Re: French Cooking
« Reply #4 on: Aug 16, 2019, 06:14:09 PM »
The person who was famous for French cooking 50/60 years ago was Elizabeth David. I have one of her cookery books in the attic which I brought so I could cook impressive meals for.......

Alex22

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Re: French Cooking
« Reply #5 on: Aug 16, 2019, 08:28:38 PM »
I'm not a great cook Stephen, but some time ago I had this 'cassoulet' in a tin   ;D yes a tin ! and it was okayish, but I thought I could do better.   I've had the Puy lentils in the cupboard for ages and then forgot the name of the bliddy dish !  Thank to Mike I've found a recipe now courtesy of The Irish Times  ;D
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sueboo

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Re: French Cooking
« Reply #6 on: Aug 16, 2019, 10:16:23 PM »
Hi Alex, we spend a lot of our time in beautiful France and love Cassoulet, lots of country rustic restaurants we eat in use butter beans instead of lentils and it's lovely.  One of our favourite places to stop and eat is the truckers stops, no airs and graces, very basic but really good food and cassoulet with butter beans to die for.
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Alex22

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Re: French Cooking
« Reply #7 on: Aug 16, 2019, 11:15:57 PM »
Thanks Sue, butter beans sound good, do they make it with pieces of pork or sausages  ?
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Traveller

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Re: French Cooking
« Reply #8 on: Aug 17, 2019, 07:52:38 AM »
If you get the chance, get a copy of John Burton-Race's book "French Leave".  I found my copy in a charity shop.   It's a good read and contains plenty of French recipes, including Cassoulet.  It has a cult following in some areas with everyone claiming to have the 'correct' recipe.   Unfortunately, it takes days to prepare in the traditional way.
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