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
Paelya is mixed with glutinous rice ("malagkit") at various ratios, ranging from a fourth of the regular rice to equal parts, depending on how sticky the final product is desired to be. In place of saffron, "paelya" uses "achuete" (anatto), "luyang dilaw", (turmeric), or "kasubha" (safflower). Sometimes, a knot of "pandan" (screwpine) leaves is even added, which imparts a vanilla-like fragrance to the dish. Some variations will also use tomato sauce in the "sofrito" ("ginisa") to color and flavor the dish. Meat "paelya" typically use chicken, pork, beef, and smoked spicy sausages. The sausages used in "paelya" can be any of