Boil some white haricot beans, which have been previously soaked until they are tender; allow to cool, remove the skins, and dress with a sauce made as directed below. Hard boil as many eggs as are required, cut them in half and carefully remove the yolks, which pound with a little butter; add a small quantity of anchovy sauce, a few drops of tarragon vinegar, and salt, and cayenne, then fill the whites of the eggs with the mixture. Place the dressed beans in the middle of the dish, heaping them up into a neat mold, arrange the eggs round the base, and beyond the eggs make a border with some shredded lettuce. For the sauce, put the yolk of one raw egg into a bowl with a pinch of salt and pepper, and a very little dissolved mustard; stir well with a wooden spoon, adding salad oil, drop by drop; when incorporated, whisk briskly until the mixture is as thick as double cream, then gradually stir in a dessertspoonful of tarragon vinegar and a few drops of white vinegar. Add a few chopped capers to the sauce and it will be ready for use.

Haricot Bean Salad

Soak the haricots for six or eight hours and then boil them until tender. Leave until cold. Pile them in the center of a salad bowl and surround with shred tomato or beetroot and some shred celery. Cover with whipped cream, flavored with salt and pepper. If liked, dip the haricot in oil and vinegar in addition to the cream. Decorate the cream with a little cayenne pepper, and arrange the beetroot so that it makes a red border to the white pyramid of cream.