French Beans

Ingredients

• 2 lbs. beans
• 2 oz. butter
• I tablespoonful flour
• i^ pint stock
• Fresh herbs. A little sugar. Salt.

Method

1. 1

   Wash and string beans, cut into strips.

2. 2

   Scald, then boil in stock with butter and herbs until tender.

3. 3

   Brown remaining butter with flour, add to beans, and stir in parsley before serving.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 53. The excerpt below is the record exactly as published.

i^ pint stock. Sugar and salt to taste. Scald the rice and boil it till soft with half the quantity of the stock and butter. Boil the peas in the remaining stock and butter, and when tender, stir carefully, with the parsley, into the rice. Add sugar and salt to taste, and serve. Sohoten mit Reis and Tomaten. (Green Peas with Rice and Tomatoes.) Proceed as in last recipe. To the ingredients there named, take 4 medium-sized tomatoes. Skin them, cut them into slices and stew them for 5 minutes in i oz. butter, with ^ teaspoonful chopped onion. Rub through a sieve and add with the parsley to the peas, when the latter are already tender. Flavour with sugar and lemon juice and stir into the rice. The tomato pur6e may also be mixed only with the rice, which should then be placed in the middle of the dish and the peas arranged round it, the chopped parsley being sprinkled over the whole. Sohoten and Hohrruben. (Green Peas and Carrots.) For 6 Persons, Time of Preparation : \\ hour. 1 lb. peas. 2 oz. butter. I oz. sugar. \ pint stock. Salt. i^ lb. carrots. 1 tablespoonful flour. 2 tablespoonsful chopped parsley. Vegetables. 119 Scrape and wash the carrots and cut then\ up into small dice. Boil with the peas, till tender, in the broth, with i^ oz. butter, sugar and salt. Mix the remaining butter and the flour to a ball and boil it with the vege- tables till dissolved. On serving, stir in the chopped parsley. Tiny spring carrots may be taken instead of ordinary carrots. In this case, boil carrots and peas separately in the stock, with salt, sugar and a little parsley. Serve the carrots in the middle of the dish, the peas arranged round them, and parsley sprinkled over the whole. For 6 Persons. Karotten. (Carrots.) Time of Preparation : i J hour. 2 lbs. spring carrots. i tablespoonful chopped 3 oz. butter. parsley. f pint, stock. I I tablespoonful flour. Salt and sugar to taste. Scrape and wash the carrots and stew them gently, till tender, in the stock, with 2 oz. of the butter and a little sugar. Mix the remaining butter and the flour to a ball and boil it with the carrots till dissolved. Stir in the chopped parsley just before serving, and add sugar and salt to taste. Oriine Bohnen. (French Bbans.) For 6 Persons. 2 lbs. beans. 2 oz. butter. I tablespoonful flour. Time of Preparation : 2 hours. i^ pint stock. Fresh herbs. A little sugar. Salt. Wash and string the beans, cut into thin strips, or merely break across into two or three pieces. Scald them, and then put on in the boiling stock, with i^ oz. butter and some fresh herbs (PfefFerkraut), to boil gently till tender. 1 20 Gemiise. Brown the remaining butter with the flour and add to the beans. Just before serving, stir in the chopped parsley and add sugar and salt to taste. Griine Bohnen mit Mohrruben. (French Beans with Carrots.) Prepare as Peas and Carrots (see recipe, page 118), scalding the beans first and allowing i^ lb. carrots to I lb. finely-cut beans. Griine Bohnen mit Hiloh. (French Beans with Milk.) For 6 Persons. Time of Preparation : 2 hours. 2 lbs. beans. 2 oz. butter. i^ pint milk. I tablespoonful flour

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