Cassoulet only beans, tomato sauce, sausages, and bacon. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit. Haute cuisine versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables, but this runs counter to cassoulet's peasant origins. In the process of preparing the dish it is traditional to deglaze the pot from the previous cassoulet in order to give a base for the next one. This has led to stories, such as the one given by Elizabeth David, citing Anatole France, of a
Embutido (Filipino cuisine) ground beef, though modern variants can use beef or beef and pork mixtures. "Embutido" is visually similar to and uses similar ingredients as another Filipino dish, the "morcón" (which is also different from the original Spanish "morcón", a type of sausage). However they are very different dishes. The Filipino "morcón" is a beef roulade stuffed with eggs, ham, sausages, and pickled cucumber. It is cooked by frying and stewing, rather than steaming or baking. Embutido (Filipino cuisine) Embutido or embotido, is a Filipino meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It