Claudine At School (Vintage Classics)

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Pour in cold water to cover the beans by two inches. Season with several grinds of pepper, and bring to a gentle simmer, skimming the surface occasionally and adding more water as necessary to keep the beans submerged. Cook until the beans are tender but not falling apart. Let the beans cool in the liquid, which you will be using in a later step. Pick out the onion, carrots, garlic, thyme, and bay leaf, and discard. Remove the pancetta, chop into quarter-inch pieces, and add back to the bean pot.

Reserve the beans and the liquid. One day ahead of serving, sprinkle the pork shoulder with a half teaspoon of kosher salt and several grinds of pepper. Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the pork, turning until browned all over. Transfer the meat to a plate as you go. Reduce heat to medium, and place garlic, carrot, and celery in the pot.

Season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, about eight to ten minutes. Return the pork to the pot, and add thyme, bay leaf, tomatoes, and stock. Bring to a boil. Reduce heat to a simmer, partially cover the pot, and cook, skimming fat occasionally, until the meat is fork-tender, around two hours.

Pluck out the bay leaf and thyme. Let cool. Using a slotted spoon, transfer the bean mixture to the pot with the ragout, continuing to reserve the bean liquid. Add enough liquid from the beans to just cover the bean-ragout mixture. Reserve the rest of the liquid. Chill the bean-ragout mixture for at least twelve hours before assembly.

Claudine at School

On the day of serving, remove the ragout mixture from the refrigerator, and skim the fat from the surface. Discard the fat. Cover the pot, and bring the ragout to a gentle simmer.

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Taste and season conservatively with salt and pepper. The duck and sausages will add considerable saltiness when mixed in. Remove the skin from the duck legs, keeping it as intact as possible. Shred the remaining meat from the bones, and set aside. Cook on medium-low heat, about twenty minutes, until the skin is completely dried out and crispy and breaks apart easily in your fingers.

Remove and set aside.

Colette – Claudine at School | Lady Fancifull

Prick the pork sausages all over with a fork, and fry in fat in the same pot, until browned and cooked through. Transfer to a plate, and let cool slightly. Cut into two-inch pieces. Add the bread crumbs to the pot and cook, stirring frequently and watching carefully, until uniformly toasted a golden brown.

If the bread crumbs seem dry or are sticking to the pot, add some duck fat or other fat, optional. Transfer the bread crumbs to a medium bowl, and let cool slightly. Add parsley, and toss to combine.


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Wipe out the pot, and let cool. When ready to assemble, preheat the oven to Rub the inside of the cooled pot with a cut clove of garlic.

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Ladle in one third of the ragout mixture. Top with half of the pork sausage, garlic sausage, and duck meat, then another third of the ragout mixture. Dimension: x x Weight in Grams: New Ed. Books ship from the US and Ireland. Seller Inventory V Book Description Random House, New copy - Usually dispatched within 2 working days. Seller Inventory B New Book.

Shipped from UK. Established seller since Seller Inventory F Book Description Condition: New. This is Brand New. Seller Inventory Prksh Book Description Vintage Classics, Condition: Brand New. In Stock. Book Description Claudine is a head strong, clever and extremely mischievous schoolgirl.

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Along with her friends the lanky Anais, the cheerful Marie and the prim Joubert twins Claudine wreaks h. Seller Inventory Items related to Claudine at School Vintage Classics. Claudine at School Vintage Classics. Sidonie-Gabrielle Colette. Publisher: Random House , This specific ISBN edition is currently not available.

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Claudine At School by Colette (Paperback, 2001)

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