Chapter XVIII · Vegetables and Farinaceous Products · No. 2156
Built upon: No. 151Manied Butter
2156—Red Beans (Haricots Rouges)
Red beans are cooked in salted water with one-third lb. of lean bacon, one pint of red wine, one carrot, one onion stuck with a clove, and one faggot per quart of beans. The bacon should be withdrawn as soon as cooked. These beans are cohered by means of No. 151, Manied Butter butter, and they are then mixed with the bacon, which is cut into dice and frizzled in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2156, p. 650. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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