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CXXXIV.— French Beans de Dijon

From A Lenten cookery book (1876).

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A historical recipe

A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. two ounces of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Prepare as above.
  2. Put two ounces of butter with chopped parsley, two chopped shalots, some chopped thyme, and the heart of a lettuce also chopped, with pepper, salt, and nutmeg, and a large spoonful of lemon juice, into a saucepan ;
  3. simmer well, and throw the beans in as above.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From A Lenten cookery book (1876), printed page 49, digitised by the Internet Archive: https://archive.org/details/ALentenCookeryBook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.