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CASSOULET OF CASTELNAUDARY with duck confit with its flat earth - Box 1500 g

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CASSOULET OF CASTELNAUDARY with duck confit with its flat earth - Box 1500 g

Reference: 70010027

Condition: New product

The cassoulet of Castelnaudary 1500 g for 4 people is cooked according to a family recipe transmitted from generation to generation, it was prepared with rigorously selected ingredients. Castelnaudary ingot beans 36%, cooked sauce (broth prepared from rind and pork bones, duck fat, tomato concentrate, spices and herbs, salt, wheat dextrose, natural flavorings, Chicken), duck muffins 19%, Toulouse sausages 16% (meat and pork fat, salt, pepper, wheat dextrose, lactose, flavor).

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CASSOULET OF CASTELNAUDARY with duck confit with its flat earth - Box 1500 g
The cassoulet of Castelnaudary 1500 g for 4 people is cooked according to a family recipe transmitted from generation to generation, it was prepared with rigorously selected ingredients. Castelnaudary ingot beans 36%, cooked sauce (broth prepared from rind and pork bones, duck fat, tomato concentrate, spices and herbs, salt, wheat dextrose, natural flavorings, Chicken), duck muffins 19%, Toulouse sausages 16% (meat and pork fat, salt, pepper, wheat dextrose, lactose, flavor).

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Quantity	Price	You Save
6	12,61 €	Up to 3,98 €

Data sheet

complete package :	6
Local products	cooked dish
Volume :	1500 g

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This product can be consumed after having been heated in a saucepan over a low heat 10 mn or in the microwave 5 mn. However, to fully appreciate this specialty, we suggest you to warm the box in a bain-marie, then pour the cassoulet in a cassole (terracotta dish which gave its name to the cassoulet), sprinkle with breadcrumbs according to your taste and to make gratin In very hot oven 30 mn. After opening the can, store in the refrigerator for 2 to 3 days maximum.

For history ...:
The cassoulet was born during a siege of which the Chauriens (inhabitants of Castelnaudary), were the martyrs in the Middle Ages. Faced with the lack of subsistence, they gathered and baked the remaining foodstuffs, giving birth to the famous cassoulet of Castelnaudary.