Chapter XVIII · Vegetables and Farinaceous Products · No. 2153
2153—Haricots Blancs à la Bretonne
Drain them well and cohere them with a Bretonne sauce, in the proportion of one-third pint of sauce per lb. of cooked haricot-beans. Dish in a timbale with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2153, p. 649. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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