Haricots Verts a l’ Albion

Ingredients

• one and a half pound of French beans
• one and a half ounce of butter
• half a tablespoonful of meat-glaze
• a tablespoonful of veloutee sauce
• the juice of half a lemon
• pepper
• finely chopped parsley
• triangular-shaped fried bread croutons
• quarters of artichoke bottoms

Method

1. 1

   String the beans, cut them into lozenge shapes, and boil in salted water till tender.

2. 2

   Drain and cool.

3. 3

   Melt butter in a saute-pan, add beans, and saute for a few minutes.

4. 4

   Season with pepper, add lemon juice, meat-glaze, and veloutee sauce.

5. 5

   Mix thoroughly and heat.

6. 6

   Dish up high, garnish with croutons and artichoke bottoms, sprinkle with parsley, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 389. The excerpt below is the record exactly as published.

Haricots Verts a l’ Albion. — String one and a half pound of French beans, cut them into lozenge shapes, and boil in plenty of salted water till tender. Drain them and let them cool. Melt one and a half ounce of butter in a saute-pan, add the beans and saute (toss) them for a few minutes. Season with pepper, add the juice of half a lemon, half a tablespoonful of meat-glaze, and a tablespoonful of veloutee sauce (No. 206) or bechamel (No. 202). Mix the whole thoroughly and let it get quite hot. Dish up, piled up high, and garnish with triangular-shaped fried bread croutons and quarters of artichoke bottoms, previously sauted in butter. Sprinkle the beans with finely chopped parsley

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