Chapter XVIII · Vegetables and Farinaceous Products · No. 2158
2158—Haricots Panachés
This consists of French beans and flageolets, in equal quantities, cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2158, p. 650. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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