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BEANS, HARICOT (a la Bretonne)

Put some butter into a stewpan with a chopped onion and a little flour. Brown, but do not blacken the butter; pour in a little broth, or water. Stir till it is slightly thick, and season with salt and pepper. Put in the haricots already cooked by boiling; simmer them about twenty minutes in the broth and serve hot. Probable cost, 4d. to 6d. per quart. Allow one quart for six or seven persons.