Haricot Beans à la Bretonne

Ingredients

• half a pound of onions
• five ounces of butter
• an ounce of flour
• a pint and a half of stock
• a pint of haricot beans
• an ounce of butter

Method

1. 1

   Mince and blanch the onions, then brown in butter.

2. 2

   Add flour, salt, and pepper, and leave on the fire for five minutes.

3. 3

   Moisten with stock and cook for twenty minutes, stirring all the time.

4. 4

   Then add boiled haricot beans and butter, warm, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 18. The excerpt below is the record exactly as published.

Haricot beans à la bretonne. Pommes meringuées, Meringue of apple, Vermicelli soup. Blanch the vermicelli in boiling water for three or four minutes, let it cool, drain, and throw into boiling stock, stir for a few minutes and serve, Haricot beans à la bretonne. Mince half a pound of onions, blanch, and drain. Brown in five ounces of butter, and when a good colour add an ounce of flour, some salt and pepper, leave on the fire for five minutes ; moisten with a pint and a half of stock, and cook for twenty minutes, stirring all the time ; then adda pint of haricot beans, which have been well boiled, and an ounce of butter

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