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Beans, Haricot (a la Bretonne)
From Cassell's dictionary of cookery, 1892
Serves 4
Allow one quart for six or seven persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 203. The excerpt below is the record exactly as published.
Beans, Haricot (a la Bretonne). — Put some butter into a stev/pan with chopped onion and a little flour. Brown, but do not blacken the butter ; pour in a little broth, or water. Stir till it is slightly thick, and season with salt and pepper. Put in the haiicots already cooked and boiled
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