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
Apaseo el Grande Charro Championship in Querétaro. The 4,000-seat Lienzo Charro La Guadalupana opened in 1996, and has hosted two national championships. In addition to charreria, the venue is also used for shows. "Vacas" (cattle) is a stew which typically consists of crackling with potato hash and even tuna. The dish is wrapped in a thin layer of bread. There is also a sweet bread stuffed with melted cheese, known by the name "Gallo" (rooster). Sweets are also made with jamoncillo milk, cheeses and sausages. In recent years "gorditas" have enjoyed popularity among visitors. Apaseo el Grande Apaseo el Grande is a city