White Haricot Beans in Butter
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cooked white haricot beans
- salt
- pepper
- butter — 80 to 100 grammes
- chopped parsley
Instructions
- Drain the cooked haricots well and season them with salt and pepper.
- Bind them with 80 to 100 grammes of butter per litre of cooked haricots.
- Arrange in a timbale and sprinkle with chopped parsley.