Lima Beans with Shallots

Ingredients

• one dozen chopped shallots
• two ounces of butter
• one teaspoonful of flour
• one-half cup of bouillon
• one quart of boiled Lima beans
• season with salt, pepper

Method

1. 1

   In a casserole, heat shallots with butter.

2. 2

   When hot, add flour, bouillon, and boiled Lima beans.

3. 3

   Season with salt, pepper, and a little chopped parsley.

4. 4

   Boil for ten minutes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 212. The excerpt below is the record exactly as published.

Lima beans with shallots Potato salad Chocolate eclairs Demi tasse DINNER Toke Point oysters Sorrel soup with rice Chow chow Baked lobster, cardinal Ham glace, champagne sauce Cooked lettuce salad Duchess potatoes Fruit salad Philadelphia lemon water ice Assorted cakes Coffee Pimentos Suedoise. Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley. Fried loin of lamb chops. Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted butter in a saute pan, and when hot add the chops and fry until nice and brown. Place on a platter, garnish with parsley in branches and lemons cut in half. Serve any sauce desired, separate. Lima beans with shallots. Put one dozen chopped shallots in a casserole with two ounces of butter. When hot, add one teaspoonful of flour, one-half cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper

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