Creamed String Beans a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 414. The excerpt below is the record exactly as published.
Creamed String Beans a la Europeenne Haricots Verts, Bechamel, a la Europeenne Cut the string beans in pieces and cook [see recipe: String Beans with Butter]. When cooked, sprinkle with chopped parsley, put in a vegetable dish, cover with a rich cream sauce
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