Brittany Beans

Ingredients

• Cut some onions in thin shreds
• put them in a saucepan, with a lump of butter
• sprinkle them over with flour
• pepper
• salt
• add some stock
• stew for about 20 minutes

Method

1. 1

   Scald and drain onions, fry in butter until pale brown.

2. 2

   Sprinkle with flour, pepper, and salt, toss for 5 minutes.

3. 3

   Add stock and stew for 20 minutes, stirring frequently.

4. 4

   Add cooked haricot beans and butter, toss and serve.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 29. The excerpt below is the record exactly as published.

Brittany Beans. Cut some onions in thin shreds, scald them and drain them. Fry them in butter till they are a pale brown, then sprinkle them over with flour, pepper, and salt, and toss them up for 5 minutes. Add some stock, and stew for about 20 minutes, taking care to stir frequently, so that the onion does not stick to the saucepan. Then add some well-cooked haricot beans, some butter ; toss altogether, and serve. 199. — Puree of White Haricot Beans “ a la Creme.” Boil the beans with a bunch of herbs and an onion ; pass through a hair sieve ; put them back in a saucepan with a little butter and some cream, pepper, and salt. Toss up for a few minutes, and serve. I VEGETABLES, ETG. 8] 200, — Broad Beans “ a la Creme.” Take them as young as possible; boil them for a few minutes, then put them in a saucepan, with a lump of butter

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