Garnish of French Beans

Ingredients

• a pound of French beans
• an ounce of butter
• a pinch of pepper
• salt to taste
• a spoonful of white sauce
• a little lemon-juice

Method

1. 1

   Cut the beans into diamond-shaped pieces, boil them in salt water, strain, and put in a stewpan with the other ingredients.

2. 2

   Toss well together on the fire and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 58. The excerpt below is the record exactly as published.

GARNISH OF FRENCH BEANS. Cut a pound of French beans in diamond-shape pieces, boil them in salt water, strain, and put in a stewpan with an ounce of butter, a pinch of pepper, salt to taste, a spoon- ful of white sauce, and a little lemon-juice; toss the lot well together on the fire, and serve as above. 291. GARNISH OF BRUSSELS SPROUTS. Pick and wash one pint of Brussels sprouts, boil them in plenty of salt water till well done, strain and toss in a saut^-pan with two ounces of butter, a small pinch of pepper, a tablespoon ful of white sauce, a little grated nut- meg, and the juice of half a lemon, and serve. 292. GARNISH OF CAULIFLOWER. Cut the cauliflowers into small heads, dip in salt water for half an hour, then blanch them in the usual way ; drain and boil in another saucepan with salt and a little butter, and moisten with white broth. Cauliflowers for garnishing should not be too much cooked ; if so, they break in the dishing-up. 293. GARNISH OF JERUSALEM ARTICHOKES. Peel a dozen Jerusalem artichokes, cut in fancy shapes, immerse in cold water to wash them well, then strain and put them in a stewpan with half an ounce of butter, half a pint of white broth, a little sugar and salt to taste. Boil for about twenty minutes, reduce down to a glaze, add a spoonful or two of B^hamel or Allemande sauce, toss over the fire well together, and sen'e. 134 PRACTICAL HOUSEHOLD COOKERY. 294. GARNISH OF WHITE HARICOT BEANS. Take a pint of white haricot beans that have been soak- ing in water the whole of the previous night ; place these in a stewpan with two quarts of cold water and a little salt; let boil, and simmer gently by the side of the fire for about an hour, strain them through a colander, put them in a saut^-pan with an ounce of butter, two table- spoonfuls of white sauce

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