Beans Panaches

Ingredients

• a pint and a half of string-beans
• two quarts of water
• a good pinch of salt
• a pinch of salt
• three ounces of butter
• the juice of a lemon
• a tablespoonful of chopped parsley

Method

1. 1

   Prepare a pint and a half of string-beans, as the preceding; put in a saucepan two quarts of water, a good pinch of salt, and boil them until tender.

2. 2

   Take the same of white beans, which boil; drain them both and put them in a saucepan together, adding a pinch of salt, three ounces of butter, the juice of a lemon, and a tablespoonful of chopped parsley; when very hot, serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 58. The excerpt below is the record exactly as published.

Beans Panaches. Prepare a pint and a half of string-beans, as the preceding ; put in a saucepan two quarts of water, a good pinch of salt, 128 FRENCH DISHES. and boil them until tender. Take the same of white beans, which boil ; drain them both and put them in a saucepan together, adding a pinch of salt, three ounces of butter, the juice of a lemon, and a table- spoonful of chopped parsley ; when very hot, serve. v 350- White Beans Sautes. Boil three pints of beans as the foregoing, and, when they are thor- oughly done, drain them and put them in a sauce- pan with three ounces of butter, a pinch of salt and pepper, a tablespoonful of chopped parsley

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