Cassoulet

By James MacGuire

[Read James MacGuire’s cassoulet article.]

At the restaurant Chez Émile in Toulouse, the cassoulets are assembled in advance, each in its cassole, the traditional ceramic dish, with only the confit remaining to put on top. At home, cassoulet is assembled on the day of baking. Waiting in the fridge are the beans in their cooking liquid, the pork rinds, th…