Beans, French (a la Francaise)

Ingredients

• one pound of French beans
• three ounces of fresh butter
• the juice of half a lemon
• pepper
• salt
• a tablespoonful of good gravy

Method

1. 1

   Cut and boil the beans; drain well and dry in a stewpan.

2. 2

   Add butter, lemon juice, pepper, salt, and gravy.

3. 3

   Shake until hot and serve quickly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 201. The excerpt below is the record exactly as published.

pepper, and give the whole a shake. Some- cooks add a tea-spoonful of chopped parsley, but we do not think this an improvement. This dish may be varied in a great many ways, and v/ith great success. Cold French beans with dil and vinegar make an excellent and refresliing salad. They may also, Avhen cooked and drained, be mixed with some good brown gravy, and served alone as a coui'se after the meat. Beans, Fi^Slllch (a la Fran9aise) . — Cut and boil one pound of French beans ; drain -well and put them into a stewpan over the fire to dry or absorb the moisture ; shake the pan that they may not burn. When quite free from the water add tliree ounces of fresh butter, the juice of half a lemon, pepper, salt, and a table- spoonful of good gra

Cook this with the app: pantry check, scaling, and the assistant.