Garniture à la Bretonne (For Mutton)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 1 litre cooked white haricot beans or flageolets
- sauce Bretonne
- chopped parsley
- gravy of the piece
Instructions
- Bind 1 litre of cooked white haricot beans, or of cooked flageolets, with sauce Bretonne.
- Sprinkle with chopped parsley.
- Serve the gravy of the piece as the accompaniment.