The changes were rung upon haricot beans, lentils, vermicelli, macaroni, and such legumes cooked with meat and flavoured so that the smell was intensely appetizing.
Weigh out 250 grammes haricot beans and add to the water in the flask.
Weigh out 250 grammes haricot beans, place in the flask with the agar mixture.
To return to the familiar vegetables of Western gardens, we have a great favourite in the shape of the haricot bean.
When properly soaked, French haricot beans and lentils may also be used to advantage.
Nothing so cheap or so solid a food as haricot beans; get a pint of fine white beans, called the dwarf--I buy them for fourpence a quart.
They are also nice if scraped, sliced and stewed in haricot broth (recipe 239).
Stew some brown haricot beans for several hours (saving the liquor for stock).
Serve with vegetables and with rich gravy made from brown haricot beans, thickened with arrowroot, and flavoured with fried onion and a good piquant sauce (such as Brand's A1).
Soak someharicot beans over night in boiling water, then stew them for 2 hours in water with 2 onions, salt and pepper.
Serve with fried forcemeat balls, red currant jelly, and brown haricot gravy flavoured with fried onion, cloves and some piquant sauce, thickened with arrowroot.
Skin and stew till quite tender 1/2-pint of white haricot beans in sufficient water to cover them.
After the liquid has been poured from the beans (to be used as stock or for haricot tea) rub them through a sieve or masher.
Haricot Kromeskies can be made with the same mixture as for marbles.
One lady told me she understood one had to take enormous quantities of haricot beans, and she was quite beat to take four platefuls!
Or the same ingredients as in the first haricot pie might be used, with the crumbs instead of pastry.
White Haricot Soup is made by substituting haricot or butter beans for the cauliflower.
The same paste can be put over any stew--German Lentil, Haricot Bean, &c.
Haricot Croquettes or Cutlets are of course made with any of these mixtures.
There are many other toothsome ways of serving haricot and butter beans.
Haricot Raised Pie, which is very good to eat cold for pic-nic luncheon, &c.
Haricot Pie is made much the same as above, substituting Butter Beans or Giant Haricots for the German lentils.
A delicious Invalid Broth is made thus:--Wash well a cupful of butter peas or haricot beans and one or two tablespoonfuls pot barley.
Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water), adding the butter, herbs, and seasoning.
These vegetable pies can be varied according to the vegetables in season; cooked haricot or kidney beans, lentils, green peas, French beans may be used, and vermicelli or tapioca substituted for the sago.
Instead of always using butter beans, or haricot beans, as directed in one of these menus, lentils or split peas can be substituted.
In another saucepan boil some white haricot beans, salt, and pepper, until they are tender, when they must be added to the stew with a small quantity of the liquor that they have been boiled in.
The dinner was composed of soup made of everything, and of veal with haricot beans.
I fell asleep, to dream of garlands of flowers, of haricot beans, and of distant countries, for the twins from Jamaica had made an impression on my mind.
I wanted to keep the haricot beans, though, and we almost came to a quarrel over them.
Sausages and tongue, with potatoes, haricot beans, and pease.
Botanists held for a long time that the common haricot was of Indian origin.
Wittmack insists upon the general and ancient use of the haricot in several parts of South America.
It is possible, however, that the name has been transferred from a species of pea or vetch, or from a haricot formerly cultivated, to our modern haricot.
The presence of the common haricotamong exclusively American plants seems to me important, whatever the date of the tombs.
The common haricot has no less than five different names in the Iberian peninsula.
It had not occurred to any one to seek the origin of the haricot in America till, quite recently, some remarkable discoveries of fruits and seeds were made in Peruvian tombs at Ancon, near Lima.
I will speak first of the common haricot bean, afterwards of some other species, without, however, enumerating all those which are cultivated, for several of these are still ill defined.
If the common haricot was formerly known in Greece, it was not one of the earliest introductions, for the faseolos did not exist at Rome in Cato's time, and it is only at the beginning of the empire that Latin authors speak of it.
Have ready a pint of haricot beans well boiled and drained; put them with the onions and gravy, mix all well together, and serve very hot.
Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mutton with it, and send it to table, placed on a dish of white haricot beans boiled tender, or garnished with glazed onions.
Rump-steak pie, haricot mutton made with remains of cold loin.
Haricot mutton, made from remains of cold mutton, rump-steak pie.
Before resorting to this extremity, my mother meant to try every means of conciliation, and one of her means of conciliation, the one she set most store by, was her haricot mutton and her Soissons wines.
The enemy would surely not be long in appearing after this; so my mother set to work on a second haricot mutton.
After three days of hanging over the fire, after three days of lying in the cellar, the haricot mutton was eaten and the wine was drunk by Frenchmen.
The famous haricot mutton reappeared; our guests were two fine hearty young fellows, who did ample justice to it.
No one expected any more Cossacks to come, at least for some time, so we ate the haricot mutton.
We had retaken Soissons on the 19th February, and the haricot had been on the fire for five days.
My poor mother began now to be frightened in real earnest, and her fear took the form of cooking an enormous haricot of mutton.
This time neither theharicot mutton nor the Soissonais wine appeared to her a safe shield against our impending dangers.
This famous dish was a species of ragoût, bearing some affinity to haricot mutton.
They are cooked like haricot beans, and taste like a blend of haricot bean and lentil.
Cold haricot beans, French beans, and lentils are also excellent dressed in the above method.
I frequently serve it with haricot beans under it, dressed as directed (No.
These, as well as haricot beans, may be boiled with a piece of bacon.
And under the impression that this wish of mine may be eventually realized, I will here give you instructions how to cook haricot beans to the greatest advantage.
The cassoulet of Castelnaudary comprises pickled goose legs, haricot beans that have been previously bleached, bacon, and a small sausage.
What then is represented by the faselus of the Georgics, that problematical vegetable which has transmitted its name to the haricot in the Latin tongues?
The problem of the haricot stood thus, almost elucidated by the testimony of the insect world alone, when an unexpected witness gave me the last word of the enigma.
The word haricot was unknown in France until the seventeenth century: people used the word feve or phaséol: in Mexican, ayacot.
Thirty species of haricot were cultivated in Mexico before the conquest.
The American insect knows nothing of these limitations; it empties the haricot completely and leaves a skinful of filth that I have seen the pigs refuse.
The conclusion to be drawn from these facts is obvious: the young and tenderharicot is not the proper diet.
The haricot is avoided as a newcomer, whose merits it has not yet learned.
If our own fields do not contain the insect amateur of the haricot the New World knows it well enough.
It leaves the forest vetch for the pea, and the pea for the broad bean, as pleased with the small as with the large, yet the temptations of the haricot bean leave it indifferent.
If the haricot pest were ever to threaten us seriously it would not be very difficult to wage a war of extermination against it.
So long as the skin of the bean contains any edible matter, so long do new consumers establish themselves within it, so that the haricot finally becomes a mere shell stuffed with excreta.
See now: I found some information respecting the haricotwhile studying that fine seventeenth-century work of natural history by Hernandez: De Historia plantarum novi orbis.
Footnote 5: The name of the military prison which was originally built on the site of the former College Montaigu, where the scholars were almost exclusively fed on haricot beans.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "haricot" in a variety of sentences. We hope that you will now be able to make sentences using this word.
