casserole
Chicken
is another name for lamb meat
Cassoulet is a ragoût, or meat-and-bean stew, from Languedoc, a region of Southwestern France. The word comes from the Languedoc name for the vessel it is cooked in: cassolo.
A large casserole will allow you to pot-roast large pieces of meat without jointing them first. A large casserole is necessary for slow-braised lamb-shanks, for example. Or you could feed a heap of people.
5 days is probably starting to push it, but if it still smells good and has been kept very cold, it's likely okay. If you boil the meat well in a broth then you will extend the usable life a little, so you can make a casserole with it. Just don't leave the casserole in the fridge for long.
the meat of the pineapple
Lean
No, casserole is not a french word for a small bowl, in fact, casserole is either a saucepan or a dish that is composed with meat, vegetables and a sauce blanche. You would know about the first definition if you would have taken the time to google it.
Another name for duck meat is, well, duck meat. I mean, unless you want to get fancy and call it "poultry" or "waterfowl." But let's be real, it's just good ol' duck meat. So go ahead, quack up a delicious meal and enjoy!
Chicken casserole is a great choice, I love all kinds of casseroles! Chicken is my favorite though! I found a website with great recipes! http://allrecipes.com/recipes/meat-and-poultry/chicken/chicken-casserole/top.aspx
from the people in a anther conutry