French Beans à la Harbe d'Hôtel

Ingredients

• a pound of French beans
• a gill of either Bechamel or Supreme sauce
• two ounces of fresh butter
• a teaspoonful of blanched and chopped parsley
• seasoned with salt
• seasoned with pepper
• seasoned with grated nutmeg
• the juice of half a lemon

Method

1. 1

   Remove the corners and strings of the beans; boil and drain them.

2. 2

   In a stewpan, mix the sauce with butter, parsley, salt, pepper, and nutmeg over the fire.

3. 3

   Add the beans, toss well, and when hot, squeeze lemon juice over, toss again, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 166. The excerpt below is the record exactly as published.

RENCH BEANS A LA HAItBE D'HdTEL. Remove the comers and strings of a pound of French beans; boil and drain them as previously described. Meanwhile have ready in a stewpan a gill of either Bechamel or Supreme sauce, with two ounces of fresh butter, a teaspoonful of blanched and chopped parsley, seasoned with salt, pepper, and grated nutmeg, well mixed together over the fire ; then add the beans, toss the whole well together, and when quite hot squeeze the juice of half a lemon

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