White Haricot Beans à la Fredenborg

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

white haricots ↝ Radishes, white icicle, raw [Vegetables and Vegetable Products]
herbs
bacon ↝ Beef, bacon, cooked [Bacon]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
a gill of white wine ↝ Wine, white [Wine]
a quarter of a pint of very thick tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]
four fresh truffles chopped up fine
fresh mushrooms that have been washed and chopped ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
slices of smoked beef
nice thin slices of tongue that have been warmed ↝ Tongue [Liver and organ meats]

Instructions (11)

Prepare and cook white haricots as in the foregoing recipe until quite tender.
Remove the herbs, bacon, and onion.
Chop up the onion quite fine.
Put the chopped onion into a small saucepan with about a gill of white wine, a quarter of a pint of very thick tomato sauce, and four fresh truffles chopped up fine (or fresh mushrooms that have been washed and chopped if truffles cannot be got).
Boil all together for about fifteen minutes.
Add half an ounce of glaze.
Pour this sauce all over the beans.
Re-boil.
Turn out on a hot dish.
Garnish with slices of smoked beef or nice thin slices of tongue that have been warmed and arranged round as a border.
Serve very hot.

Original Text

White Haricot Beans à la Fredenborg.
(Haricots blancs à la Fredenborg.)

Take some white haricots, prepare and cook them as in the foregoing recipe; when quite tender remove the herbs, bacon, and onion, chop up the onion quite fine, and put it into a small saucepan with about a gill of white wine, a quarter of a pint of very thick tomato sauce, and four fresh truffles chopped up fine (if they cannot be got, use fresh mushrooms that have been washed and chopped), boil all together for about fifteen minutes, add half an ounce of glaze, and pour this sauce all over the beans, re-boil and turn out on a hot dish and garnish with slices of smoked beef or nice thin slices of tongue that have been warmed and arranged round as a border and serve very hot.

Notes

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