Red Haricots
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.]