French Beans as Salad

Ingredients

• the beans
• cayenne pepper
• cream
• vinegar

Method

1. 1

   Boil beans in salt water, drain, and season with cayenne, cream, and vinegar.

2. 2

   Let stand for three hours, then drain again and mix with salad.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 46. The excerpt below is the record exactly as published.

the beans and boil them in water with salt. When soft, drain: Put into a stew-pan two ounces of fresh butter, the yolks of three eggs, beaten up into a gill of cream, and set over a slow fire. When hot, add a spoonful of vinegar, and the bones, simmer for five minutes. BEANS, FRENCH, ala Pou- lette. — Choose the beans small and tender ; clean them, and take out the fibers, and throw them into fresh water ; cut them all to one size ; put them upon a hot fire, in a pot or stew pan, with water, and a handful of salt ; let them be well done and very green ; throw them into cold water, drain, and put them into a stewpan with a bit of butter, cut onions in little dice, do them white in butter, dust in a little flour, let them cook a little without browning ; add a spoonful of soup ; mix it well with hashed parsley and scallions ; salt and pepper ; when done enough put in the beans, give them a boil ; thicken the sauce with two or three yolks of eggs ; finish with the juice of a lemon and butter. BEANS, FRENCH, to boil.— Cut the ends of your beans off, then cut them slantways ; put them in strong salt and water as you do them ; let them stand an hour ; boil them in a large quantity of water, with a handful of salt in it, they will be a fine green ; when you dish them up pour on them melted butter. BEANS, FRENCH, to pre- serve for Winter. — Pick them oung, and throw into a little wooden eg a layer of them three inches deep ; then sprinkle them with salt, put ano- ther layer of beans, and do the same as high as you think proper, alternately with salt, but not two much of this. Lay over them a plate, or cover of wood, that will go Into the keg, and put a heavy stone on it. A pickle will rise from the beans and salt. If they are too salt, the soaking and boiling will be sufficient to make them pleasant to the taste. BEANS, FRENCH, Pickled. — Put small young beans into strong salt and water for three days, and stir now and then. Put them into a sauce- pan with vine leaves, under and over them, and fill with salt and water ; keep on the fire till they are a fine green ; drain; place in jars, and cover them with vinegar, allspice, cayenne, ginger, boil six minutes ; pour on hot. BEANS, FRENCH, as Salad. — Boil the beahs in salt and water, drain them, season with cayenne pepper

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