Fotage Clermont
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 31. The excerpt below is the record exactly as published.
Fotage Clermont (White Haricot Bean Soup). — Boil three-quarters of a pint of white haricot beans in three or four pints of second stock with two small onions, a carrot, a bay-leaf, some parsley, a pinch of thyme, two or three cloves, some peppercorns, and salt
Cook this with the app: pantry check, scaling, and the assistant.