Haricot Bean Salad
Soak the haricots for 6 or 8 hours and then boil them until tender. Leave until cold. Pile them in the centre of a salad bowl and surround with shred tomato or beetroot and some shred celery. Cover with whipped cream flavoured with salt and white pepper. If liked dip the haricot in oil and vinegar in addition to the cream. Decorate the cream with a little coralline pepper, and arrange the beetroot so that it makes a red border to the white pyramid of cream.