DELMONICO’S RECIPES FROM A "GILDED AGE"
FOR AN 1894 THANKSGIVING

RED KIDNEY BEANS
"Haricots Rouges a l’Etuvee"
from : The Epicurean, by Charles Ranhofer, 1894.
from : Thanksgiving "a la Carte"

Steep a pound of red beans for six hours in cold water, drain, put them in a saucepan and moisten to double their height with cold water; add half a pound of blanched bacon, a carrot cut in four, and a bunch of parsley garnished with thyme and bay leaf.

When the beans are three-quarters done, take out the carrots and herbs and put in one pound of small onions fried in clarified butter, also a pint of red wine; continue to boil until thoroughly done, then drain, and put them back into a sautoir and thicken with a little espagnole sauce, seasoning with salt, pepper and chopped parsley. Dress the beans and surround them with the bacon cut up in slices.

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Updated 14 July, 1998