Thursday, May 26, 2011

Haricot Bean Sauce

1 pint soaked haricot beans. 1½ pints water. 1 onion. ½ ounce each flour and butter. ¾ teaspoon salt. ½ teaspoon mixed herbs. 1 inch cinnamon. 1 dozen peppercorns.

Boil altogether for two hours (excepting salt, which must be added later), the seasonings being tied up in a little piece of muslin so as to be easily removed; strain and thicken with the paste of flour and butter, stirring over the fire until it boils.

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