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Cassolette

(Languedoc.) Make a puree of cooked white beans, add salt and pepper and as much finely chopped turkey, chicken, or duck. Fry an onion, 2 slices of bacon, and 2 tomatoes, sliced, with 2 cloves, parsley, and the beans and meat, well blended. Now add 1 pint of good broth, enough to make a paste; pour into a dish and bake until brown. This is a very old dish and very good to eat, besides.