String Bean Salad

Ingredients

• two quarts of cleaned string beans
• season with salt
• season with pepper
• two spoonfuls of white wine vinegar
• five of olive oil
• a little chopped parsley

Method

1. 1

   Boil string beans in salt water until cool.

2. 2

   Place in a salad bowl, season, and add vinegar, olive oil, and parsley.

3. 3

   Mix well.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 113. The excerpt below is the record exactly as published.

String bean salad Raspberry cream pie Demi tasse DINNER Little Neck clams Cooper soup Queen olives Crab meat, Suzette Roast capon, au jus Potato croquettes Cold artichokes, mayonnaise Caramel ice cream Macaroons Coffee Eggs, Hongroise. Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked saute in butter, around the rice; and cover all with sauce Perigueux. Calf's liver saute, sauce Robert. Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted butter. Place on a platter and cover with sauce Robert. Sauce Robert. Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft ; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc. String bean salad. Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley

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