Cook the beans as described under No. [274]. But add to the prescribed ingredients one-half lb. of lean bacon per pint of dry beans.
When they are cooked and well drained, mix them with the bacon cut into dice, and cohere them with some good tomato sauce.
[2152—HARICOTS BLANCS AU BEURRE]
Having well drained the haricot-beans, season them with salt and pepper and cohere them with two oz. of butter per lb. of cooked beans. Dish in a timbale and sprinkle with chopped parsley.
[2153—HARICOTS BLANCS A LA BRETONNE]
Drain them well and cohere them with a Bretonne sauce, in the proportion of one-third pint of sauce per lb. of cooked haricot-beans. Dish in a timbale with chopped parsley.
[2154—PURÉE DE HARICOTS BLANCS dite SOISSONNAISE]
Rub the haricot-beans through a sieve while they are burning-hot. Add to the purée (per lb. thereof) three oz. of butter; dry it over a very fierce fire, and then add some milk to it, to bring it to its proper consistence.
[2155—FLAGEOLETS (Haricots Flageolets)]
These beans are used more especially fresh; but, when they are out of season, recourse is often had to preserved or dried flageolets.