994 Haricot Verts

French Beans

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook in boiling salted water keeping them fairly firm; drain and whilst still hot, mix gently with a little oil and vinegar. When cold place in raviers and sprinkle with chopped parsley, chervil and chives.