HARICOT • DICCIONARIO INGLES.COM • Definition of Haricot

"Haricot" Quotes from Famous Books

... Gris has recorded an instance in Philadelphus speciosus[316] which appears to be the only case on record. The corresponding change in the case of the petals is far more common. De Candolle cites in illustration of this occurrence flowers of the common haricot, in which the alae and carina of the corolla were thus changed.[317] There is in cultivation a form of Saxifraga granulata wherein the petals are replaced by stamens, so that there are fifteen stamens. A similar change has ...

— Vegetable Teratology - An Account of the Principal Deviations from the Usual Construction of Plants • Maxwell T. Masters

... in slices, and sent up with the same sauce of roots, &c., as we have directed for haricot of mutton (No. 489), is a most excellent dish, of very ...

— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner

... * * 2 Onions * * 1/2 pint of Milk * * 2 quarts Bone Stock—1 1/2d. * * Total Cost—5 1/2 d. * * Time—Four Hours * Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 dozen white peppercorns; boil for four hours and then rub through a sieve, return to the saucepan with the milk and ...

— The Art of Living in Australia • Philip E. Muskett (?-1909)

... fact looked upon as "common, and without spice," a number of dishes were served under the generic name of soup, which constituted the principal luxuries at the great tables in the fourteenth century, but which do not altogether bear out the names under which we find them. For instance, there was haricot mutton, a sort of stew; thin chicken broth; veal broth with herbs; soup made of veal, roe, stag, wild boar, pork, hare and rabbit soup flavoured with ...

— Manners, Custom and Dress During the Middle Ages and During the Renaissance Period • Paul Lacroix