A ''cassolette'' (from the diminutive form of the French word ''
cassole
A cassole () 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 first made ...
'', 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 (, , ) is a stew served as a main dish.
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 are ...
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 (, meaning "hodgepodge" or "medley"; ) 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 and Filipino cuisine. A sa ...
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 enhance the natural scent of a woman. Linked with this meaning, Ian Kerner in ''She Comes First - the thinking man's guide to pleasuring a woman'' states that ''cassolette'' refers colloquially to that natural woman's scent itself, including the strong scent of the vulva, and notes that Napoleon was a particular aficionado of that of Josephine.
See also
*
List of cooking vessels
This is a list of cooking vessels. A cooking vessel is a type of Cookware and bakeware, cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, ...
*
Cassoulet
Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and h ...
*
Casserole
A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a categor ...
References
* ''
Larousse Gastronomique'' (1961), Crown Publishers (translated from the French, Librairie Larousse, Paris (1938))
* ''
Dictionnaire de l'Académie française
The (; English: Dictionary of the French academy) is a French language dictionary published by the .
The is an institution tasked with establishing rules for the use of the French language, the compilation of a dictionary being one of its prima ...
'', 9 édition.
*
Elizabeth David
Elizabeth David ( 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 books about Europea ...
, ''French Country Cooking'', decorated by John Minton, published by John Lehmann (1951)
Notes
{{Wiktionary
Cooking vessels
Serving vessels
French cuisine