Beans, Normandy

Ingredients

• two pounds beans
• three pints of water
• sliced carrot
• a yellow turnip
• an onion
• a bouquet garni
• salt
• two big spoonfuls of butter
• a spoonful of flour
• a baking dish
• a layer of sliced potatoes
• mixed with minced onions
• half a glass of white vinegar

Method

1. 1

   Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour.

2. 2

   Put two big spoonfuls of butter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans.

3. 3

   Now fill a baking dish; first a layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled.

4. 4

   Then add half a glass of white vinegar and bake until the potatoes are done, by which time the beans will be done also.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 59. The excerpt below is the record exactly as published.

Beans, Normandy. Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour. Put two big spoonfuls of butter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans. Now fill a baking dish ; first a layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled. Then add half a glass of white vinegar

Cook this with the app: pantry check, scaling, and the assistant.