A ''cassolette'' (from the diminutive form of the French word ''
cassole
A cassole ( oc, cassolo) is a conical earthenware container, glazed inside. The bowl is made from red clay and is noted for its capacity to retain heat.
Cassole originated from the French form of the Occitan word ''cassolo''. The earthenware was ...
'', a small container) is a small porcelain, glass, or metal container used for the cooking and serving of individual dishes. The word also refers to dishes served in such a container:
* ''Cassolettes ambassadrice'': A
ragoût
Ragout (French ''ragoût''; ) is a main dish stew.
Etymology
The term comes from the French ''ragoûter'', meaning: "to revive the taste".
Preparation
The basic method of preparation involves slow cooking over a low heat. The main ingredients ...
of chicken livers with a
''duchesse'' potato border.
* ''Cassolettes bouquetière'': creamed vegetables topped with asparagus tips and cauliflower florets.
* ''Cassolettes marquise'': ''
Crayfish tails à la Nantua'' to which diced truffles and mushrooms have been added with a border of puff pastry.
* ''Cassolettes Régence'': a
salpicon
Salpicon (or salpicón, meaning "hodgepodge" or "medley" in Spanish) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader Latin American cuisine. A sal ...
of chicken breast and truffles in a velouté sauce, topped with asparagus tips with a border of duchesse potatoes.
It may also refer to a box or vase with a perforated cover to emit perfumes and hence the natural scent of a woman.
[2015, Christopher Buckley, But Enough About You: Essays, Simon and Schuster (), page 234 'I know you're in a hurry to find out about cassolette, but please first note that "if you use your palm, rub it over your own and your partner's armpit area first." At points as these, the text seems to intersect with the script of the movie A Fish Called...']
See also
*
List of cooking vessels
This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and va ...
*
Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), ...
*
Casserole
A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold
History
Baked dishes have existed for thousands of years. Early casserole recipes ...
References
* ''
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...
'' (1961), Crown Publishers (translated from the French, Librairie Larousse, Paris (1938))
* ''
Dictionnaire de l'Académie française
The ''Dictionnaire de l'Académie française'' is the official dictionary of the French language.
The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations ...
'', 9 édition.
*
Elizabeth David
Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and bo ...
, ''French Country Cooking'', decorated by John Minton, published by John Lehmann (1951)
Notes
{{Wiktionary
Cooking vessels
Serving vessels
French cuisine