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Cassoulet is a casserole made particularly in the south of France. It is called after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. The name comes from the Occitan caçolet (or cassolet). It contains meat (usually pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs). It may be baked with an open or a closed top.
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