Haricots Flageolets, with Carrots

Ingredients

• Blanch and cook in salted water i pint of green flageolets
• i lb. small French beans
• Scrape half a bunch of young carrots
• finish off in a little rich stock
• glaze them with a little meat stock
• and chopped parsley
• enough white sauce and cream to moisten them

Method

1. 1

   Cook the flageolets, drain and keep hot.

2. 2

   Cook the French beans, cut into lozenge shape.

3. 3

   Cook the carrots, glaze them, and toss the flageolets in a saute-pan with butter, add white sauce and cream to moisten, reheat, then add half the French beans and parsley.

4. 4

   Season and dish up in an earthenware cocotte dish, garnish with the remainder of the French beans and glazed carrots.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.

Haricots Flageolets, with Carrots. Blanch and cook in salted water i pint of green flageolets, drain and keep hot. String and cook in salted water i lb. small French beans, or jerry beans, cut into lozenge shape. Scrape half a bunch of young carrots, partly cook them in water, and finish off in a little rich stock, then glaze them with a little meat stock and chopped parsley. Toss the flageolets in a saute-pan with a little butter over the fire, add enough white sauce and cream to moisten them

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