Evening Republican, Volume 18, Number 82, Rensselaer, Jasper County, 6 April 1914 — Beans a la Bretonne. [ARTICLE]

Beans a la Bretonne.

Soak two cups of dried beans overnight and boil until Under in salted water Drain, press through a sieve and add two tablespoonfuls of butter, a tablespoonful of lemon juice or tarragon vinegar, salt and pepper to season and enough stock to moisten. Serve with roast lamb.