Broad Bean Salad

Ingredients

• broad beans
• mayonnaise sauce
• oil
• vinegar
• pepper
• salt

Method

1. 1

   Boil the beans until tender.

2. 2

   If not very young, remove the outer skin.

3. 3

   Dress the beans with a mayonnaise sauce or simply with oil, vinegar, pepper, and salt.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 70. The excerpt below is the record exactly as published.

Broad Bean Salad. Boil the beans tender ; if not very young, remove the outer skin. Dress the beans with a mayonnaise sauce, or simply with oil, vinegai’, pepper, and salt. 485. — Gold Haricot Bean Puree. Soak the beans overnight ; then boil them with a little onion, pepper, and salt, until they are quite cooked. Pass them through a sieve ; then beat them up with oil and lemon-juice to taste, and, if necessaiy, a little additional pepper and salt. Eat alone or with cold meats, birds, etc. 486. — Artichoke Salads. Have ready the under parts of some cooked French artichokes (those preserved as “ fonds d’artichauds ”■ SUNDRIES. 195 are good for the purpose). Dip each in a cold ravigote sauce. Have some cold cooked vegetables, the greater variety the better; dress them with a cold ravigote sauce. Fill each artichoke with this, and serve them alone, or as a garnish with cold meats, cold birds, or cold cutlets. Fonds d’artichauds can be procured in tins ; the “ fonds ” vary in size. 487. — French Bean and Tomato Salad. Have some cold cooked French beans ; dress them with oil, vinegar

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