French Beans à la Hâte

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the beans

one and a half to two pounds of perfectly fresh gathered French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a tiny piece of soda

For the sauce

one large onion ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of fresh warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one chopped bayleaf
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
a teaspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a tablespoonful of French tarragon vinegar
the same of white wine ↝ Wine, white [Wine]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one ounce of butter that is mixed till quite smooth with one ounce of flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
one ounce of flour ↝ Flour, 00 [Cereal Grains and Pasta]

For serving

a few little bunches of any kind of cooked game or poultry livers that have been rubbed through a wire sieve and then warmed between two plates over hot water ↝ Game meat, elk, raw [Lamb, Veal, and Game Products]

Instructions (11)

Prepare the French beans: string and cut them into little dice shapes, wash them in clean cold water.
Boil the beans: put them into a stewpan with plenty of boiling water, season with a little salt and a tiny piece of soda, and boil them very quickly for about fifteen minutes.
Strain the beans off.
Prepare the onion: chop it up small, put it to blanch, strain it off.
Make the sauce: put the blanched onion into a sauté pan with two ounces of fresh warm butter, one chopped bayleaf, a sprig of thyme, a teaspoonful of chopped parsley, and season with a little salt.
Fry the sauce ingredients together for about fifteen minutes without discolouring.
Add liquids to the sauce: a tablespoonful of French tarragon vinegar, the same of white wine, a gill of cream.
Thicken the sauce: stir in one ounce of butter mixed till quite smooth with one ounce of flour.
Cook the sauce: stir all together again over the fire till the mixture boils.
Combine beans and sauce: add the cooked beans and turn out on to a hot dish.
Serve with a few little bunches of any kind of cooked game or poultry livers that have been rubbed through a wire sieve and then warmed between two plates over hot water.

Original Text

French Beans à la Hâte.
(Haricots verts à la Hâte.)
Take one and a half to two pounds of perfectly fresh gathered French beans, string and cut them into little dice shapes, wash them in clean cold water, and then put them into a stewpan in which there is plenty of boiling water; season with a little salt and a tiny piece of soda, and boil them very quickly for about fifteen minutes and then strain them off. Take one large onion, chop it up small, put it to blanch, strain it off, and put it into a sauté pan with two ounces of fresh warm butter, one chopped bayleaf, a sprig of thyme, a teaspoonful of chopped parsley, and season with a little salt; fry together for about fifteen minutes without discolouring, add a tablespoonful of French tarragon vinegar, the same of white wine, a gill of cream, and one ounce of butter that is mixed till quite smooth with one ounce of flour; stir all together again over the fire till the mixture boils, then add the cooked beans and turn out on to a hot dish to serve with a few little bunches of any kind of cooked game or poultry livers that have been rubbed through a wire sieve and then warmed between two plates over hot water.

Notes

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