Boiled Haricot Beans

Ingredients

• one pint of dried haricot beans
• four hard-boiled eggs
• yolk of one raw egg
• one table-spoonful of chopped parsley
• two ounces of flour
• two ounces of butter
• one half pint of milk
• one heaped tea-spoonful of salt

Method

1. 1

   Soak beans overnight, then boil in salted water for two hours, adding cold water as needed.

2. 2

   Prepare a sauce with melted butter, flour, and milk, cooking for two minutes.

3. 3

   Drain beans, mix with sauce, and serve with halved eggs and parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 76. The excerpt below is the record exactly as published.

BOILED HARICOT BEANS. 109 a moment over the fh-e to aid the escape of the steam and dry off any moisture. They, must be carefully transferred to a vegetable dish in order to preserve them unbroken. NOTES. — Instead of serving these potatoes whole, they may be passed through a colander or coarse wire sieve directly into a vegetable dish. The vegetable dish should be put into a very quick oven, and the potatoes browned over the top. Served in this way, the potatoes have a beautiful light appearance resembling well- boiled rice, besides being most delicious to the taste. New potatoes should be boiled after the above method, with this difference : they must be scraped instead of pared, and thrown into boiling water to boil instead of into cold. If the potatoes are desired plainly mashed, a little cream and butter should be added to them ; and when mounded into the dish, a lump of butter may be let into the top, and some pepper dusted over all. Colcannon. — Provide for this one pound of cold boiled ]x>tatoes, one pound of cold boiled turnip, one ounce of butter, one table-spoonful of bread crumbs, one salt-spoonful of salt, one salt-spoonful of peppe.r. The bread crumbs must first be put upon a tin or plate, and into the oven and browned to a light brown. Grease slightly a plain mould holding about three pints, and sprinkle around the sides and over the bottom of this the browned bread crumbs. Put into a bowl the potato, and with it the turnip, which must first be pressed down and drained of any water that it may have gathered in standing to cool. Mix these thoroughly together, and season them with the pepper and salt, adding also the butter, and when all is stirred together, pack the mixture into the mould. Pressing it down with the blade of a knife, place the mould in a moderate oven, where it must remain until its contents be thoroughly heated ; then turn the form carefully out into a vegetable dish, and serve steaming hot. Boiled Haricot Beans.— Prepare one pint of dried haricot beans, four hard-boiled eggs, yolk of one raw egg, one table- spoouful of chopped parsley, two ounces of flour, two ounces of butter, one half pint of milk, one heaped tea-spoonful of salt

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