Salad of French Beans

Ingredients

• a pint of French haricot beans
• six tablespoonfuls of oil
• two of vinegar
• a saltspoonful of salt
• half a saltspoonful of pepper

Method

1. 1

   Boil the beans in cold water, adding more cold water every fifteen minutes until tender.

2. 2

   Drain and cool.

3. 3

   Mix with parsley and a dressing of oil, vinegar, salt, and pepper, then serve.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 207. The excerpt below is the record exactly as published.

alf a salt- spoonful of pepper, and a level teaspoonful of salt, and let them just begin to boil ; then draw the saucepan to the side of the fire, where its contents will not boil ; stir in the yolks of four raw eggs, and as soon as this sauce is stirred smooth pour it over the cabbage ; serve the cold slaw with roast meat or poultry. HOT SLAW. Carefully wash a head of firm cabbage, cut it in shreds, and put It. over the fire in salted boiling water, to boil only until tender, which will be in from five to twenty mmutes, according to the age of the cabbage ; then drain it, and serve it with a dressing made as follows : Melt together by gentle heat two tablespoonfuls of butter, half a cupful of rich cream, two tablespoonfuls of vinegar, and add them to the boiled cabbage ; season it palatably with salt and pepper, and serve it as soon as it is prepared, with any dish of fried poultry or meat. CHEESE SALAD. Use any dry, rich cheese, such as Edam, Rochefort, or Gorgonzola, about two heaping tablespoonfuls to a head of lettuce of medium size ; carefully wash the lettuce, tear the leaves apart, and lay them in a salad-dish ; break the cheese in small bits, and scatter it among the lettuce ; pour over it a plain salad-dressing, made as directed above, and serve the salad at once. SALADS OF COOKED VEGETABLES. These salads are made of different vegetables, which have been boiled and allowed to cool. When green vegetables SALADS AND VEGETABLES. 383 are to be used, such as asparagus, pease, and string-beans, they should be boiled in salted boiling water, only until tender, and then drained and put into cold water at once to preserve their color. Before they are served as salads, they should be drained on a dry cloth to free them from moisture. Cold asparagus served with mayonnaise is deli- cious. Boiled cauliflower with mayonnaise is good. Car- rots, turnips, and beets boiled, cooled, and cut in fancy shapes with vegetable scoops, may be served either with mayonnaise or plain dressing. POTATO SALAD. Potato salad is composed of boiled potatoes, peeled and sliced, one onion, peeled and sliced very thin, to six pota- toes, and plenty of plain salad-dressing ; sometimes a little chopped parsley is added. Variations of potato-salad are made by the addition of green onions chopped fine, lettuce, or small dice of fried salt pork. AMERICAN POTATO SALAD. Peel half a dozen cold boiled potatoes, and slice them, not too thin ; boil two eggs hard ; wash, and chop rather fine, one head of celery ; peel one onion, and chop it fine ; break the yolks of the hard-boiled eggs smooth with the yolk of one raw egg ; stir with them a gill of oil, two table- spoonfuls of vinegar, a level teaspoonful each of salt and dry mustard, and a saltspoonful of pepper ; mix this dress- ing with the potato, celery, and onion, and serve the salad. BEET AND POTATO SALAD. Use equal quantities of boiled new potatoes and new beets ; peel them while they are still hot, cut them in. half- inch dice, season them with salt and pepper, and dress them with vinegar and plenty of good salad-oil ; or with a salad- 384 PRACTICAL AMERICAN COOKERY. dressing made according to the recipe given with the water- cress salad. SALAD OF FRENCH BEANS. Pick over a pint of French haricot beans, — the large, dark-red variety -^ put them over the fire in a quart of cold water, and let them begin to boil; then add a cupful of cold water, and let them boil again ; every fifteen minutes add more cold water, and continue to boil the beans until they are tender ; then drain them, and let them get quite cold. To each pint of cold boiled beans, add two tablespoonfuls of chopped parsley, and a plain salad-dressing composed of six tablespoonfuls of oil, two of vinegar, a saltspoonful of salt

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