Salade de Pols et Haricots Verts (Green Pea and Bean Salad)

Ingredients

• preserved peas
• French beans
• a small piece of soda
• a pinch of saleratus
• the necessary salad dressing

Method

1. 1

   Cook peas and beans separately in salted water with soda.

2. 2

   Drain and cool, cut beans into pieces.

3. 3

   Mix peas and beans in a bowl, add salad dressing, and rub the bowl with garlic.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 418. The excerpt below is the record exactly as published.

Salade de Pols et Haricots Verts {Green Pea and Bean Salad). — For this salad use preserved peas and French beans or freshly cooked vegetables. If the latter be used, boil them in slightly salted water containing a small piece of soda, or better still a pinch of saleratus, to preserve the green colour. The peas and beans must, of course, be cooked separately. When done drain on a sieve and let them get cool. Cut the beans into pieces of about an inch long. Mix both beans and peas in a bowl, adding the necessary salad dressing

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