Haricots verts panachés

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Boil in the usual way, separately, about a pint of old shelled French beans, (flageolets) and a quarter of a peck of young beans, strung but not sliced.
  2. When these are quite cooked, drain them well,
  3. toss each lot in butter for a minute or two till glazed,
  4. then mix and serve very hot.
Original Text · last edited 4 days ago
Haricots verts panachés.—Boil in the usual way, separately, about a pint of old shelled French beans, (flageolets) and a quarter of a peck of young beans, strung but not sliced. When these are quite cooked, drain them well, toss each lot in butter for a minute or two till glazed, then mix and serve very hot.
Notes
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