Mange-Tout Périgourdine

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

Take some haricot beans, the kind called “Mange-tout, ” because both the beans and the pods are eatable. Break off the ends, removing the stringy sides; then break them in two. Cook them in hot salted water, with a bouquet of parsley and thyme and pepper. When they are partly cooked and the water has reduced, add the juice of three or four tomatoes, and let it reduce more. Before serving add a piece of butter, which should be just melted, and chopped parsley. The tomatoes should be cooked slowly in very little water, then squeezed through a sieve.