Garnish of Windsor Beans

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a quart of young Windsor beans ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of Béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
a little winter savory ↝ Winter squash, raw [Other red and orange vegetables]

Instructions (5)

Boil a quart of young Windsor beans, peel off their husks.
Place them in a sauta-pan with a little pepper, salt, and nutmeg, a pat of butter, and a spoonful of Béchamel sauce.
Throw in a spoonful of chopped and blanched parsley, and a little winter savory.
Shake the whole well together over the fire.
Place them in the centre of an entrée.

Original Text

GARNISH OF WINDSOR BEANS.
BOIL a quart of young Windsor beans, peel off their husks, and place them in a sauta-pan with a little pepper, salt, and nutmeg, a pat of butter, and a spoonful of Béchamel sauce; throw in a spoonful of chopped and blanched parsley, and a little winter savory; shake the whole well together over the fire, and place them in the centre of an entrée.

Notes

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