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Discussion Starter · #1 ·
I'm looking for a great cassoulet recipe.
When I was in school, we had an excellent recipe in which the cassoulet pan was lined with pork fat(I think). I would like to find a similar recipe in which to use in my contemporary restaurant. Of course I will modify it as not to steal from anyone;)

Also if anyone has any ideas for a savory seafood cheesecake, using camembert, I would greaaaaaaaatly appreciate it.

Thanks
 

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cassoulet,
In my mind should be respected for it's many pure techniques.
As to the savory seafood cheesecake I have a recipe at work from New orleans that I will post
cc:chef:
 
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