CookEat Recipe
Buttered French Flageolets
Canned French flageolets briefly heated in boiling water, then tossed with butter, salt, sugar and white pepper. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0095. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose commercially canned ready-to-eat flageolets and follow the product’s storage and heating instructions. Use clean boiling water and drain well. The source’s sugar is powdered sugar, not granulated. Serve hot in a clean vegetable dish; do not invent a can size or number of portions. Limites : Can fill weight, drained bean quantity, liquid uptake, final volume and diner count vary by product. The exact green shade, bean size and seasoning distribution have not been physically observed. A naturally clean bowl is plausible; no mark need be fabricated. No physical heating or tasting is claimed.
Method
Steps
Step 1
Open one can of commercially prepared French flageolets and drain. Bring enough clean water to cover the drained beans to a boil in a saucepan; the book does not specify its volume.
Step 2
Immerse the drained beans in the boiling water for the printed six minutes, then drain well again.
Step 3
Return the beans to a clean warm saucepan. Add the measured butter, salt, powdered sugar and estimated white pepper; mix gently for the printed one minute. Transfer to a clean warm vegetable dish and serve hot.
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