Cassolette

Cassolette (from the diminutive form of the French word cassole, a small container) may refer to:

A small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It also refers to the ingredients and recipe itself:

• Cassolettes ambassadrice: A ragoût of chicken livers with a duchesse potato border.
• Cassolettes bouquetière: creamed vegetables topped with asparagus tips and cauliflower florets.
• Cassolettes marquise: Crayfish tails à la Nantua to which diced truffles and mushrooms have been added with a border of puff pastry.
• Cassolettes Régence: a salpicon of chicken breast and truffles in a velouté sauce, topped with asparagus tips with a border of duchesse potatoes.

References

• Larousse Gastronomique (1961), Crown Publishers (translated from the French, Librairie Larousse, Paris (1938))
• Dictionnaire de l'Académie française, 9 édition.
• Elizabeth David, French Country Cooking, decorated by John Minton, published by John Lehmann (1951)