Flageolets au Beurre
From The profession of cookery, from a French point of view, 1894
This dish can be served with various vegetables or salads.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 60. The excerpt below is the record exactly as published.
Flageolets au beurre '' would be excellent either to follow this dish or to serve with it, ac- cording to taste. The flageolets, cooked in water until quite tender, are well drained, then tossed about in the saute pan with butter, seasoning, and a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.