Beans, French (a la Provencale)

Ingredients

• some slices of onion
• oil instead of butter
• a little vinegar
• chopped parsley
• thyme
• chives
• bay-leaf

Method

1. 1

   Brown onion slices in oil, add boiled beans with herbs.

2. 2

   Remove vegetables, add vinegar, boil, and pour over beans.

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.

Beans, French (a la Proven^ale) . — Bro-wn, some slices of onion with oil instead of butter : make them of a light bro-wn, and add some French beans that have been prepared and boiled in the ordinary way, with chopped pars- ley, thyme, chives, and bay-leaf. As soon as the vegetables are done, remove them on to a dish : ]3ut a httle vinegar into the pan, boil up and thi'ow over the beans. If oil be dishked, fry the onions in butter, and add a gra-s^ instead of vinegar. The juice of a lemon is sometimes- preferred. Beans, French, Boiled.— Only the ends and stalks require to be tsiken ofl: when the beans are very young, and no mode of cooking can make very old ones eatable. Put them ac they are prepared into cold water. They are cut according to taste leng-thwise into thin strips or obliquely into a lozenge form. The strings should be drawn off with the tops and stalks when they are come to theu- proper growth. Put them into a large saucepan of boiling water, some salt and a little soda, and keep boiling very fast until tender. Time, fifteen minutes if young ; twenty to twenty-five minutes if old. Proba'^lo cost, 2d. to 4(i. ]x;r pound. Beans, French (Haricots verts). — Boil and drain the beans in the usual way, and put. them into a stewpan with some butter thickened with flour. Add chopped parsley

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