| 
RECIPES :
Tarbais Haricot Gateau (serves 6)
|
|
|
 |
●--
Ingredients
500 gr Label Rouge and IGP Tarbais Haricots, 100 gr cooked
ham, 15 green olives, 50 gr butter, 3 tbsp fresh cream, 2 egg
yolks, 2 tbsp breadcrumbs, 2 tbsp fines herbes (parsley,
chervil, tarragon), 1 bouquet garni, salt, pepper. |
|
Preparation :
Soak the haricots overnight.
Place in boiling, salted water and cook over moderate heat for
40 minutes. Drain and puree them, reserving 100 gr whole beans.
Put the puree in a pan over a gentle heat and stir with a
spatula until the mixture becomes dry. Remove from the heat and
stir in 2/3 of the butter, the egg yolks, cream, diced ham and
the olives. Mix well, and season with salt and pepper (not too
much salt !). Now carefully incorporate the whole, reserved
beans.
Butter a loaf tin and dust it with breadcrumbs. Pour in the
mixture, then bake in a moderate oven (Gas Mark 6) for 30
minutes. When cold, turn out onto a long plate.
Cut in slices like a cake.
Serve with a fines herbes vinaigrette.
|
|
