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
Schlachteplatte Schlachteplatte A Schlachteplatte, Schlachtplatte, Schlachtschüssel (Southern German) or Metzgete (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German mixed grill dish that primarily consists of boiled belly pork ("Kesselfleisch") and freshly cooked "Blutwurst" and "Leberwurst" sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as "Metzelsuppe". As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular, is known as metzelsupp. Common accompaniments to a "Schlachtplatte" are "sauerkraut" and bread or potatoes or, in South Germany, potato pancakes