side
String Bean and Tomato Salad
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 195. The excerpt below is the record exactly as published.
String bean and tomato salad Rolls American dairy cheese with crackers Coffee Coffee DINNER Macaroni soup, with leeks California ripe olives Fillet of flounder, Chilienne Roast loin of veal, au jus Stuffed egg plant Asparagus tips in cream Cleo potatoes Escarole salad Chocolate eclairs Demi tasse Eggs, Jockey Club. Shirred eggs garnished with veal kidneys saute au Madere. String bean and tomato salad. Equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes. Put the beans around the edge of a salad bowl and the tomatoes in the center. Serve with French dressing and fresh-chopped parsley
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