Dressed French Beans
From Recipes for high-class cookery, 1912
The beans may be steamed instead of boiled, and may be tossed in a little melted butter.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 18. The excerpt below is the record exactly as published.
DRESSED FRENCH BEANS. ^ lb. French beans. 1 oz. butter. 2 tablespoonfuls veloute sauce. Lemon juice. Glaze. Pepper and salt Garnish. — Fried bread. Chopped parsley. Wash and string the beans, and cut them into strips. Cook in boiling salted water [ 85 ] till tender, about fifteen minutes, and drain thoroughly. Melt butter, add French beans, sauce, glaze, and seasonings, and heat thor- oughly. Pile in a vegetable dish, garnish with neat pieces of fried bread and a little chopped parsley. Note. — The beans may be steamed instead of boiled, and may be tossed in a little melted butter. SAVOURY HARICOT BEANS. ^ lb. haricot beans. 1 oz. butter. 1 yolk of egg. 1 oz. Cheddar cheese. 1 dessertspoonful chopped parsley. Cayenne and salt.
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