Tinned FRENCH BEANS (haricots verts)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (6)
  1. Turn out the preserved vegetables as above explained.
  2. Keep in the bain-marie until hot.
  3. After this they may be treated in any of the methods already set forth for cooked fresh haricots verts.
  4. They make excellent purées.
  5. They may be cut up and warmed with other vegetables in a macédoine de légumes.
  6. As a nice garnish they can be served à la crème, or à la poulette, with any plain entrée.
Original Text
Tinned FRENCH BEANS (haricots verts).—These preserved vegetables should be turned out as above explained, and kept in the bain-marie until hot. After this they may be treated in any of the methods already set forth for cooked fresh haricots verts. They make excellent purées, and may be cut up and warmed with other vegetables in a macédoine de légumes. As a nice garnish they can be served à la crème, or à la poulette, with any plain entrée.
Notes
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