French Beans with Fine Herbs
From Buckmaster's cookery, 1887
Can be served with or without croutons.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 104. The excerpt below is the record exactly as published.
FRENCH BEANS WITH FINE HERBS. Ingredients. Beans. Parsley. Eschalots. Lemon. Butter. 1. Boil the beans till done. 2. Drain them on a colander. 3. Put into a saucepan two ounces of fresh butter with some finely chopped parsley and two eschalots. 4. Salt, pepper, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.