Recipe or source entry
White Haricot Beans a la Bretonne
Boil the haricot beans as directed above, and when done, drain them in a colander; put them into a stewpan with some Bretonne sauce, and set them to simmer over the fire for five minutes; toss them together, and dish them up, as the above.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/haricot-beans-bretonne.html- Legacy revision
8531e8373e9b- Source checksum
6359c35aa72de417ff73f201c10ae802d93a9f3d8ffd90aafd64ae42b5b867f6- Legacy text checksum
0ca22c434982965c7824781ad11b0308c66a0e96dccd7425e146124db24c4a7c
Cite this page
White Haricot Beans a la Bretonne. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/haricot-beans-bretonne.html