Lima Beans, au Paprika

Ingredients

• one quart of Lima beans
• two ounces of butter
• six chopped shallots
• one teaspoonful of flour
• one teaspoonful of paprika
• one-half cup of bouillon, stock, or water

Method

1. 1

   Boil Lima beans in salted water, drain.

2. 2

   Heat butter and shallots, add flour, paprika, and liquid, boil, then add beans and simmer.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 187. The excerpt below is the record exactly as published.

Lima beans, au paprika St. Francis potatoes Endives salad Mirlitons Coffee Eggs, Don Juan. Make four pieces of toast, lay six fillets of anchovies on each, and cover with scrambled eggs. Consomme Chatelaine. Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consomme. Fried soft clams, sauce Tartar. Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or butter. Season with salt, place on a platter, on a napkin ; and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate. Tenderloin of beef, Cardinalice. Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top. For each person, garnish with one- half tomato seasoned with salt and pepper, a small bit of butter placed on top and baked in the oven, and one pimento heated in butter. Serve separate, sauce Bearnaise and tomato sauce mixed. This is also a good way to serve tenderloin or sirloin steaks. Lima beans, au paprika. Boil one quart of Lima beans in salted water. When done drain off the water. Heat through in a casserole, two ounces of butter and six chopped shallots. Then add one teaspoonful of flour and one teaspoonful of paprika, and one-half cup of bouillon, stock, or wrter

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