Garniture de Haricots Panachés (Mixed Green Bean and Flageolet Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 350 grammes green beans
- 350 grammes flageolets
- butter
- chopped parsley
- Jus clair
Instructions
- Bind 350 grammes of green beans and 350 grammes of flageolets with butter.
- Sprinkle with chopped parsley.
- Serve with Jus clair.