Haricots panaches a la Boulette
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 389. The excerpt below is the record exactly as published.
Haricots panaches a la Boulette. — ± pint cooked kidney beans, £ pint cooked flageolets ( both these can be procured in tins or bottles), 1 oz. butter, ^ gill poulette sauce (No. 207), salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.