Haricot Bean Salad

Ingredients

• some white haricot beans
• as many eggs as are required
• the yolk of one raw egg
• a pinch of salt
• a pinch of pepper
• a very little dissolved mustard
• a dessertspoonful of tarragon vinegar
• a few drops of white vinegar
• a few chopped capers

Method

1. 1

   Boil and cool beans, remove skins.

2. 2

   Dress with sauce made from egg yolk, salt, pepper, mustard, and oil.

3. 3

   Fill egg whites with yolk mixture.

4. 4

   Arrange beans and eggs on a dish.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 261. The excerpt below is the record exactly as published.

Haricot Bean Salad. Boil some white haricot beans, which have been previously soaked until they are tender; allow to cool, remove the skins, and dress with a sauce made as directed below. Hard boil as many eggs as are required, cut them in half and carefully STANDARD COOKERY. 385 remove the yolks, which pound with a little butter; add a small quantity of anchovy sauce, a few drops of tarragon vinegar, and salt, and cayenne, then fill the whites of the eggs with the mixture. Place the dressed beans in the middle of the dish, heaping them up into a neat mold, arrange the eggs round the base, and beyond the eggs make a border with some shredded lettuce. For the sauce, put the yolk of one raw egg into a bowl with a pinch of salt and pepper, and a very little dissolved mus- tard; stir well with a wooden spoon, adding salad oil, drop by drop; when incorporated, whisk briskly until the mixture is as thick as double cream, then gradually stir in a dessertspoonful of tarragon vinegar and a few drops of white vinegar. Add a few chopped capers

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