Haricots On Bread Recipe

1/2 pint soaked haricot beans.

1 pint water.

2 tablespoons mashed potato.

1 dozen Brussels sprouts.

3 onions.

The yolks of 2 eggs.

1 gill of rich sauce.

1 teaspoon salt.

12 small rounds of bread without crust.



Slice the onions and boil them with the beans in the water for one and a

quarter hours, then add the salt and boil again without the saucepan

lid, until the beans are dry. When quite dry rub them through a wire

sieve, place the pulp in a small stewpan, add the yolks of eggs and the

sauce, and stir over a gentle heat until the eggs thicken, but not boil,

or they will curdle; then stir in the potato. Butter the rounds of bread

(which should be about two and a half inches in diameter) on both sides,

lay in a baking tin, and spread the mixture very thickly on them. Bake

in a moderate oven for about ten minutes. Then place a cooked sprout in

the centre of each round, and replace in the oven for a few minutes to

re-heat before serving.

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