Potatoes A La Brabanconne Recipe

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

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