Leave the breadcrumbs out! I haven't used them for years. In my edition
of the Larousse G... one of two versions listed doesn't have crumbs
either. It is important to use the correct bean. The French use the
lingot bean. The best bean close to that here is the cannilini bean.
It's just about cool enough here to forge ahead for the fall cassoulet.
You've got me thinking.
Kent


Andy Katz wrote:
>
> Hi everyone,
>
> The client's looking for low fat vegan no sugar no starch no sodium no
> artificial ingredients haute cuisine.
>
> Naturally I'm equal to the task.
>
> One question, rather than saute or combine breadcrumbs with butter,
> suppose I gently saute buglar wheat in a little olive oil with say a
> dusting of cayenne ... how would that work?
>
> If not, are there other foods with suitable consistency?
>
> I guess we're really just looking for a way to introduce some butter
> and/or oil into the cassoulet......
>
> Did everyone have a nice a safe Sukkoh?
>
> TIA
>
> Andy Katz
> ************************************************** *************
> Being lied to so billionaires can wage war for profits
> while indebting taxpayers for generations to come, now
> that's just a tad bit bigger than not admitting you like
> the big moist-moist lips of chunky trollops on your pecker.
>
> Paghat, the Rat Girl