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Haricot Beans

White haricot beans, boiled, are served as- Haricots blancs à la Maître d'hôtel, or à la Bretonne-with Maître d'hôtel or Bretonne sauce; au beurre de piment-with capsicums pounded with butter; à la moëlle with beef marrow, etc. au jus are stewed in stock.

They are also served en purée with stock; or as Purée de haricots à la crème-a purée with cream.

Haricots rouges à la Bourguignonne are red haricot beans cooked in stock with onions, wine, etc.

Flageolets may be dressed au jus-stewed in stock; à la Poulette-boiled and served in Poulette sauce; and in many of the ways suggested for peas.