Mediterraneanside
Salad of Beans
From French dishes for American tables, 1886
You may also make a salad of white beans in the same manner, except that the onion must be cut in very small squares. White beans and green beans may also be mixed together in a salad.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 76. The excerpt below is the record exactly as published.
a pinch of pepper, salt, nutmeg, and a little cayenne. Stir all well together, boil for a few moments, and serve very hot. 499. Risotto Hongroise (Hungarian dish. Cut half a pound of lean bacon into slices, which put in a deep saucepan, and let them fry slowly to a golden yellow, then remove the pan from the fire, and place on top of the bacon two large sliced onions, two large sliced knobs of German celery, a small sliced carrot, the tops of a small head of cauli- flower, half a pound of blanched, well-drained rice, a can of drained French peas, and four ounces of truffles. Sprinkle some salt and a little red pepper over them, and on top of all put two small spring chickens, which you have cut in quarters and sea- soned with salt. Put the cover on the saucepan, and stew very slowly for an hour. Do not stir with a spoon, but shake the pan from time to time. Serve with this dish some grated Parmesan cheese. 500. Risotto a la Finne. Fry half a pound of bacon as above, to which add a sliced carrot, two sliced onions, a bay-leaf, half a pound of blanched rice, and a quart of clams with their juice. Season with pepper. Cover the saucepan, and stew very slowly three quarters of an hour. Do not stir with EGGS, MACARONI, SALADS, ETC. 167 a spoon, but shake the saucepan at intervals. Serve with grated Parmesan cheese. SALADS. 501. Salad of Beans. Put in a bowl three pints of cold boiled string-beans (which cut in pieces about an inch long) and an onion cut in very thin slices ; add two tablespoonfuls of chopped parsley, six tablespoonfuls of oil, two of vinegar, and a pinch of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.