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
Culture of Kazakhstan of cuisine which blends traditional savoury Kazakh dishes with European fast food, such as "betinjantabs", proving very popular with younger generations. "Besbarmak", a dish consisting of boiled horse or lamb meat, is the most popular Kazakh dish. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called "shorpa", and is traditionally served in Kazakh bowls called "kese". Other popular meat dishes are "kazy" (which is a horse meat sausage that only the wealthy could afford), "shuzhuk" (horse meat sausages), "kuyrdak" (also spelled "kuirdak", a dish made from roasted horse, sheep, or cow offal, such as heart,