4118 Haricots Blancs à la Bretonne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cook the beans in the usual manner, drain and mix with 2 dl (7 fl oz or U.S. cup) Sauce Bretonne per 1 litre ( pt or U.S. cups) of cooked beans. Serve in a deep dish and sprinkle with chopped parsley.