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
Christmas in Sweden to the uniform offerings of the department stores and the ready availability of convenience foods. Few have time to salt their own hams or stuff their own pork sausages nowadays. Traditional foods include a julbord which has been prepared with all the classic dishes: Christmas ham, pork sausage, an egg and anchovy mixture (gubbröra), herring salad, pickled herring, home-made liver pâté, wort-flavoured rye bread (vörtbröd), potatoes and a special fish dish, lutfisk. The seasonal soft drink "julmust" is also served at the julbord, as well as during the whole Christmas holiday. A traditional "julbord" is typically eaten in three courses.