Flageolets Sautes au Beurre

Ingredients

• three quarters of a quart can of fine, French flageolet beans
• an ounce of good butter
• a teaspoonful of salt
• half a teaspoonful of finely chopped parsley

Method

1. 1

   Parboil the flageolet beans, then drain.

2. 2

   In a saucepan, heat butter, add beans, and season with salt.

3. 3

   Cook for three minutes, then add parsley before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 331. The excerpt below is the record exactly as published.

Flageolets Sautes au Beurre.— Take three quarters of a quart can of fine, French flageolet beans, parboil them in boiling and lightly salted water for one and a half minutes, then drain them on a colander, and place them immediately in a saucepan on the hot stove with an ounce of good butter ; season with a teaspoonful of salt, and shuffle lightly with a wooden spoon while cooking for three minutes, and when serving, add half a teaspoonful of finely chopped parsley

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