Haricots au Roux

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cook them as usual and drain them well. Cook in a saucepan one onion cut in thin slices and a good piece of butter, brown the onion, then remove it, squeezing it against the side of the saucepan so as not to waste the butter; put in the haricots, season well, add either a tablespoonful of goose fat or of good gravy from a roast, cook five minutes and serve.