Haricot Beans with Capsicum Butter
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 122. The excerpt below is the record exactly as published.
Haricot beans with capsicum butter. Bavarois au café. Bavarian coffee cream. Quails stuffed with truffes. Draw and singe your quails. Peel some truffles, and cut them up into large dice; pound the quails’ livers and the truffle trimmings in a mortar, season with salt and white pepper, stir in a lump of butter, warm in a saucepan, and when cold, stuff the birds with this forcemeat and the chopped truffles ; roast, and serve with Périgueux sauce. Haricot beans with capsicum butter. Boil the beans in salt and water ; when done, drain them and toss in a saucepan with some capsicum butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.