French Beans Salad
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- one pound of French beans
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
Chef Wood
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- Boil one pound of French beans until tender, drain, and put them in cold water.
- Dry them on a napkin, and cut them lengthwise into four pieces.
- Pour sauce ‘alla Francese’ (see Sauces, p.
- 123) over them just before serving.
- Cut one carrot and one turnip into slices and cook them in boiling soup.
- When cold mix them with two large cold, boiled potatoes, and one beetroot cut into strips.
- Add a very little chopped leeks, or onion, pour some sauce ‘Lombarda’ (see Sauces, p.
- 123) over the salad, and garnish with water-cress.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander