White Haricot Beans à la Fredenborg

IIaricots blancs à la Fredenborg


Take some white haricots, prepare and cook them as in the recipe; when quite tender remove the herbs, bacon, and onion, chop up the onion quite fine, and put it into a small stewpan with about a gill of white wine, a quarter of a pint of very thick tomato sauce, and four fresh truffles chopped up fine (if they cannot be got, use fresh mushrooms that have been washed and chopped), boil all together for about fifteen minutes, add half an ounce of glaze, and pour this sauce all over the beans, re-boil and turn out on a hot dish and garnish with slices of smoked beef or nice thin slices of tongue that have been warmed and arranged round as a border and serve very hot.