Chapter XVIII · Vegetables and Farinaceous Products · No. 2152
2152—Haricots Blancs au Beurre
Having well drained the haricot-beans, season them with salt and pepper and cohere them with two oz. of butter per lb. of cooked beans. Dish in a timbale and sprinkle with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2152, p. 649. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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