Let us in our turn dream this dream with kindness and joy, if it be possible, and let us go to lunch.

I am taking you to a little tavern in the Rue Vavin, kept by Clemence, who cooks only one dish, but a marvellous one at that, the Castelnaudary _cassoulet_, not to be confused with the _cassoulet_ prepared in the Carcassonne fashion, which is merely a leg of mutton with haricot beans.

The _cassoulet_ of Castelnaudary comprises pickled goose legs, haricot beans that have been previously bleached, bacon, and a small sausage.

To be good, it must be cooked for a long time over a slow fire.

Clemence's _cassoulet_ has been cooking for twenty years.
From time to time she puts in the saucepan, now a little bit of goose or bacon, now a sausage or some haricots, but it is always the same _cassoulet_.