Haricot Bean Timbales

Ingredients

• Soak \ pint of haricot beans
• an ounce of butter
• 2 egg yolks
• seasoned with salt, pepper, and cayenne
• just sufficient white or brown sauce to bind the mixture

Method

1. 1

   Soak the beans in water for 3 to 4 hours, then cook till tender in salted water, drain, and rub through a fine sieve.

2. 2

   Mix the puree with the butter and stir over the fire till quite hot.

3. 3

   Incorporate the egg yolks.

4. 4

   Line the interior of 6 timbale moulds with the prepared puree, fill the centre with macedoine of vegetables, shake down each timbale, and cover the top with a layer of haricot bean puree.

5. 5

   Bake in a moderate oven for half an hour.

6. 6

   Turn out on a hot dish, pour some hot tomato sauce round the timbale, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

Haricot Bean Timbales. Soak \ pint of haricot beans or flageolets in water for 3 to 4 hours, then cook till tender in salted water, drain, and rub through a fine sieve. Mix the puree with an ounce of butter and stir over the fire till quite hot. Then incorporate 2 egg yolks. Line the interior of 6 timbale moulds, previously buttered, with the prepared puree, fill the centre with mace- doine of vegetables, seasoned with salt, pepper, and cayenne, and moistened with just sufficient white or brown sauce to bind the mixture

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