Chapter XVII · Roasts and Salads · No. 1992
1992—Haricot Beans and Lentil Salads, etc.
Thoroughly drain the vegetable, whatever be its kind; season with oil and vinegar, and add some chopped parsley. Serve separately some thinly-ciseled, washed, and pressed onion.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1992, p. 617. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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