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Red Haricots

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Soak some white haricot-beans over night, or stew them till tender in some weak stock.
  2. Make a tomato sauce in a saucepan, and flavor it rather strongly with made mustard, stirring well, so that it is well incorporated.
  3. When the beans are tender, drain them from the liquor (keeping them hot) and reduce that to half its quantity.
  4. Put back the beans and add the tomato sauce, heat for a couple of minutes, and serve with three-cornered pieces of toast.
  5. [Elise et Jean.]