Parakeet Cassoulet Recipe
Yield: 14 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Great Northern white beans,
4 ounce: Salt pork,
1 large: Onion *,
2: Carrots,
Bouquet garni **,
Directions:
This was a favourite of the 20-30s Palm Beach UpperCrust.
* the tear jerker is studded with 2 cloves... personally, I think
diamonds would be nicer! ** 3 sprigs parsley, 1 bay leaf, sprig
thyme, 4 peppercorns.
Day 1.... Soak the beans in enough water to cover....all day! Boil
the salt pork 10 mins. Drain and chop finely. Drain beans, rinse,
put in large kettle. Top up with water. Add pork,
onion, bouquet, carrots; simmer for 1.5 hours. Nows a good time to
clean the kitchen.
Day 2.... 1 tbsp butter 2 more onions 2 cloves garlic
1 can tomato sauce
1 cup white wine
Saute onions and garlic in butter Add sauce and wine.
tell you to remove studded onion, carrots, and bouquet....fish around
in the kettle. Set aside......for day 3.
Day 3.... 6lb leg of lamb 3lb duck
Bung all that in the oven and roast each until done. Let cool till
tomorrow. Whatda you mean the parakeets got loose?! Well....use a
net!!
Day 4.... Debone the leg of lamb. Ahhs afeared those parakeets are
gonna be toughies to debone, but give it a shot, you got all day.
Done?....only took 6hrs...Good boy! Ok, chop up the lamb and pork
into chunks. I think you can skip chopping up the parakeets. Bung
that into the fridge till tomorrow. No time for house cleaning
today...maybe tomorrow.
Day 5.... 1.5lbs French sausage
In large skillet, brown sausage. Here you get to do a little
flaming. Add a little water, cover and simmer gently, easy does it!
Drain chop and throw into pot with yesterdays chunks of meat. Heres
a good day to clean the front room. :-)
Day 6.... salt and pepper to taste
can tomato sauce.
Now....did you forget what you did with the beans? Find that giant
kettle. Its gotta be in the kitchen somewhere? Look in the closet.
Ok. Now...dump out the beans...Not it the Sink!!! Damn..too late. Oh
well...start with a layer of meat and continue with beans until the
kettle tops up. Dont forget to salt & pepper between layers. Top the
pot with bread crumbs and parsley and bung in oven again, uncovered.
How long?....1 hour. Perfect time to start cleaning the dining room.
In between cleaning check pot and add the extra can of tomato sauce
if it looks dry.
Day 7.... Reheat an hour before guests start arriving. Just stay out
of the white wine!
GUESTS ARE ARRIVING!!! LETS EAT!!!!!
Posted by Wily Cee Erecipes 6/11/95
Recipe By :
From: Marjorie Scofield Date: 06-19-95 (159) Fido:
Cooking
Source from luhu.jp
* the tear jerker is studded with 2 cloves... personally, I think
diamonds would be nicer! ** 3 sprigs parsley, 1 bay leaf, sprig
thyme, 4 peppercorns.
Day 1.... Soak the beans in enough water to cover....all day! Boil
the salt pork 10 mins. Drain and chop finely. Drain beans, rinse,
put in large
onion, bouquet, carrots; simmer for 1.5 hours. Nows a good time to
clean the kitchen.
Day 2.... 1 tbsp butter 2 more onions
1 cup white wine
Saute onions and garlic in butter Add sauce and wine.
tell you to remove studded onion, carrots, and bouquet....fish around
in the kettle. Set aside......for day 3.
Day 3.... 6lb leg of lamb 3lb duck
Bung all that in the oven and roast each until done. Let cool till
tomorrow. Whatda you mean the parakeets got loose?! Well....use a
net!!
Day 4.... Debone the leg of lamb. Ahhs afeared those parakeets are
gonna be toughies to debone, but give it a shot, you got all day.
Done?....only took 6hrs...Good boy! Ok, chop up the lamb and pork
into chunks. I think you can skip chopping up the parakeets. Bung
that into the fridge till tomorrow. No time for house cleaning
today...maybe tomorrow.
Day 5.... 1.5lbs French sausage
In large skillet, brown sausage. Here you get to do a little
flaming. Add a little water, cover and simmer gently, easy does it!
Drain chop and throw into pot with yesterdays chunks of meat. Heres
a good day to clean the front room. :-)
Day 6.... salt and pepper to taste
can tomato sauce.
Now....did you forget what you did with the beans? Find that giant
kettle. Its gotta be in the kitchen somewhere? Look in the closet.
Ok. Now...dump out the beans...Not it the Sink!!! Damn..too late. Oh
well...start with a layer of meat and continue with beans until the
kettle tops up. Dont forget to salt & pepper between layers. Top the
pot with bread crumbs and parsley and bung in oven again, uncovered.
How long?....1 hour. Perfect time to start cleaning the dining room.
In between cleaning check pot and add the extra can of tomato sauce
if it looks dry.
Day 7.... Reheat an hour before guests start arriving. Just stay out
of the white wine!
GUESTS ARE ARRIVING!!! LETS EAT!!!!!
Posted by Wily Cee Erecipes 6/11/95
Recipe By :
From: Marjorie Scofield Date: 06-19-95 (159) Fido:
Cooking
Source from luhu.jp