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
Hot dog variations krok" is the Thai name for a sausage filled savoury donut in the shape of a log. Hot dog sausages also feature as an ingredient, together with onion, celery or coriander (cilantro) leaves, lime juice, fish sauce and chili peppers, for a Thai salad called "yam hot dok". Another dish that uses hot dogs is called "khanom Tokiao" (lit. "Tokyo cake"). This is a Thai style crêpe which is wrapped around a filling of hot dog and sweet chili sauce. The chili sauce can also be served on the side. In Australia, the term "hot dog" refers to the combination