White Bean Salad

Ingredients

• Soak a pound of navy beans over night in cold water.
• Then boil them in three quarts of water.
• an onion,
• a carrot,
• and a bouquet garni.
• add two shallots chopped very fine,
• a little salt
• some fresh-ground pepper,
• one spoonful of vinegar
• and two of olive oil.

Method

1. 1

   Soak beans overnight, boil with onion, carrot, and bouquet garni until soft.

2. 2

   Remove solids, drain beans, cool, and mix with shallots, parsley, salt, pepper, vinegar, and olive oil.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 172. The excerpt below is the record exactly as published.

White bean salad Coffee French pastry Demi tasse DINNER Lamb broth a la Reine Queen olives Baked whitefish, St. Menehould Roast squab Artichokes with melted butter Broiled potatoes Celery root, field and beet salad Pumpkin pie Coffee White bean salad. Soak a pound of navy beans over night in cold water. Then boil them in three quarts of water; to which has been added a little salt, an onion, a carrot, and a bouquet garni. When soft, remove the onion and carrot, and the bouquet garni, drain off the water, and set the beans to cool. When cold put in a salad bowl, add two shallots chopped very fine, a little chopped parsley, a little salt and some fresh-ground pepper, one spoon- ful of vinegar and two of olive oil.

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