White Haricot Beans à la Bretonne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cooked white haricot beans
- sauce Bretonne — 2 decilitres
- chopped parsley
Instructions
- Drain the cooked haricots well.
- Bind them with sauce Bretonne, at the rate of 2 decilitres of sauce per litre of cooked haricots.
- Arrange in a timbale and sprinkle with chopped parsley.