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
Israeli cuisine the first to produce a vegetarian schnitzel from a soya meat-substitute. Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called "osban", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called "gheh", with a different spice blend while Jews from Iraq make the sausages, called "mumbar", with chopped meat and liver, rice, and their traditional mix of spices. Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals,