French Beans Sautés
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 166. The excerpt below is the record exactly as published.
FRENCH BEANS SAUTES. Pick the stalks and strings of a pound of French beans, and boil them as in the previous number; then drain them well and put iu a frying-pan with two ounces of melted butter; fry these over a brisk fii-e for about ten minutes; season with a little salt and chopped parsley, toss the contents well, squeeze the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.