Talk:Cassoulet

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"by tradition, at the start of World War II, there was an excellent cassoulet in a country restaurant in the departement of Lot that was then over a hundred years old."

What was that supposed to mean? David.Monniaux 20:14, 26 May 2004 (UTC)

That a hundred years earlier some restaurant had made a cassoulet in a (huge) pot and then gradually served it, added ingredients, recooked it, served some more, and ainsi de suite for the next hundred years. I've read the same thing about some sorts of meat stews in French restaurants and think it's more probable with the stews than the cassoulet.... Hayford Peirce 19:24, 16 Oct 2004 (UTC)

[edit] Cassoulet

French colloquialism refering to the aroma and residue of an unwashed vagina. Napoleon Bonaparte is reputed to have asked Josephine not bathe while he was away at battle so that he would be able to enjoy her aroma or cassoulet upon his return.

I'm french and I have never heard anything about the colloquialism you speak about (???)

I'm removing this, as it's almost certainly vandalism (and would put anyone off their food). In the unlikely event of someone finding a reputable source, we can think about putting it back. Bbird 17:24, 7 December 2005 (UTC)

[edit] Confit

I've just read claims that the cassoulet of Castelnaudary uses only quadruped meat. That's not so. All recipes I've seen use both confit d'oie and a whole roast duck. I've updated the page accordingly. See my references at http://www.lemis.com/grog/recipes/cassoulet.html for discussion (but, alas, not a good recipe). Groogle 04:12, 13 November 2006 (UTC)