Chapter XVIII · Vegetables and Farinaceous Products · No. 2151
Built upon: No. 274The Treatment of Dry Vegetables
2151—Haricots Blancs à l’Américaine (Lima Beans)
Cook the beans as described under No. 274, The Treatment of Dry Vegetables. But add to the prescribed ingredients one-half lb. of lean bacon per pint of dry beans.
When they are cooked and well drained, mix them with the bacon cut into dice, and cohere them with some good tomato sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2151, p. 649. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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