Beans (French) with Egg Fritters
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by its title says: French (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 1 tablespoonful minced parsley
- ¹⁄₂ teaspoonful finely-minced shallot
- 1 tablespoonful lemon-juice
- one and a half ounces of the butter hot
- a tablespoonful of parsley
Method
- One pound French beans (preferably the stringless variety), 2 ozs.
- butter, 1 tablespoonful minced parsley, a few leaves of tarragon (minced), ¹⁄₂ teaspoonful finely-minced shallot, 1 tablespoonful lemon-juice, salt, pepper, nutmeg, castor sugar, eggs, frying batter.
- Method.--Boil the French beans, leaving them whole;
- if neither stringless nor sufficiently young for the strings not to be noticeable, remove the latter and cut the beans into large diamond-shaped pieces.
- Directly they are tender drain them thoroughly, finishing them on a soft cloth, and put them into a hot dish;
- have rather more than one and a half ounces of the butter hot in a saucepan, with a tablespoonful of parsley, the shallot, tarragon, lemon-juice, and seasoning;
- pour the mixture over the beans and serve them accompanied by egg fritters made thus: Butter as many china egg-poachers as are required and scatter over them a little chopped parsley, salt, and pepper, then carefully break an egg into each and poach them until firm in a sauté (or other suitable) pan, containing sufficient boiling water to rather more than half cover the china cases.
- When the eggs are ready, put them aside to get cold, then turn them from the cases, dip them into a thick batter, and fry in deep, boiling fat until the fritters are a golden colour;
- dish them neatly and garnish with watercress.
Plating
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