Haricot Beans au Gratin
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cooked haricot beans
- roast mutton gravy
- breadcrumbs
- butter
- butter
Instructions
- Bind the haricots with a slightly fatty roast mutton gravy.
- Pour them into a buttered dish and sprinkle them with breadcrumbs.
- Add a few small pieces of butter, or sprinkle with melted butter.
- Gratinate.