Lesson 5 : LCB at Home : Cassoulet de Poissons : Fish & White Bean Stew

Now for lesson 5 of Le Cordon Bleu: At Home.

Might have to switch to Spanish recipes for a while - so that my system can rest from all the butter and cream.

The fish cassoulet (stew) uses Great Northern white beans - pictured here:

Thanks to mikehipp for the original of the above pic

The menu will be:

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Salad Messidor : Summer Harvest Salad

Cassoulet de Poissons : Fish and White Bean Stew

Biscuit de Savoie, Crème Anglaise : Sponge Cake with Crème Anglaise

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Crème Anglaise is Vanilla Custard.

The downside on this menu is that pretty much everything has to be prepared on the day of service to get it "just right". Perhaps the cake and custard could be done the day before but that's about it; even then the custard would probably develop a "skin" and the cake might not be so nice the 2nd day.