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dish was referred to as an estouffet. The Dictionnaire de l'Académie française dates the term cassoulet to no earlier than the 19th century. The current name is a diminutive of the Languedoc cassolo - a cooking pot - according to the Dictionnaire de l'Académie française; Elizabeth David states that it comes from "Cassol d'Issel", the original clay baking pot made in the small town of

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