French Bean Salad

Ingredients

• 1 lb. French beans
• a tiny bit of soda
• three parts of oil
• one part of vinegar
• mustard
• pepper
• salt
• chopped parsley
• quarters of hard-boiled eggs

Method

1. 1

   Trim beans and boil in water with soda until done.

2. 2

   Drain and cool in cold water.

3. 3

   Prepare dressing and toss beans in it.

4. 4

   Place in a salad bowl and garnish with parsley and egg quarters.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 40. The excerpt below is the record exactly as published.

quarters of hard-boiled egg. Wafercrcss makes an excellent hot vegetable when cooked like spinach. MACEDOINE OF VEGETABLES. Macidoine dc Legumes. Clean and boil 2 or 3 carrots, turnips, 1 cauliflower, a few Brussels sprouts. Boil also a few peas, and French beans, and asparagus. Cut the carrots and turnips into fancy shapes, the French beans into diamonds, and use only the tips cl; the asparagus, and the flower pieces of the cauliflower. Drain all well and put all into a saute-pan with 2 tablespoonsful thick white sauce, pepper, salt and a teaspoonful castor sugar. Toss the macedoine lightly over the fire and serve hot. SALADS. SALAD A L’ALLEMANDE. 'Salade d V AUemande. Break some well washed crisp lettuce leaves or endive into little pieces, dry them. Cut some celery, cooked beetroot and peeled cucumber in Julienne strips, keeping the celery in cold water till crisp. Cut into strips some cold cooked chicken or other poultry, some filleted anchovies and Spanish olives. Place all these in a salad bowl, season with pepper, salt, chopped shallot, tarragon and chervil, pour over the whole some stiff Mayonnaise and garnish with a few shreds of red chillies and gherkins, also some sieved hard-boiled yolk of egg and little strips of beetroot. FRENCH BEAN SALAD. Salade de Haricots Verts. Trim some French beans, throw them into plenty of fast boiling water, add a tiny bit of soda, and let them boil uncovered till done. Drain them and throw them in a basinful of cold water, drain them again thoroughly, and place them in a dry cloth. Prepare a salad dressing of three parts of oil to one part of vinegar, add a little mustard, pepper and salt to taste. Toss the beans in this, place them in a salad bowl, add a sprinkling of chopped parsley

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