|
Classic
Cook Books
< last page | next page >
page 134
PREPARATION.--1st. Clean the string beans as indicated, No. 361, 1st. 2d. Melt
in a sauce pan two tablespoonsful butter; add the beans, 1/2 glassful water, 1
onion whole, 1/2 handful parsley, some salt and pepper; cook slowly for about
1/4 hour. 3d. When ready to serve add 2 tablespoonsful butter and 2 eggs beaten
with 1/2 glassful milk. Don't allow to boil, and serve in a warm hollow dish as
a side dish.
363. GROS SOISSONS AU BEURRE.
LIMA BEANS WITH BUTTER.
PROPORTIONS AND PREPARATION.--As for No. 362.
364. HARICOTS SECS A LA MENAGERE.
KIDNEY BEANS A LA MENAGERE.
PROPORTIONS AND PREPARATION.--As indicated for the "Bretonne," No 330, but don't
use onion.
NOTE.--With the water in which the beans have been cooked you can make a very
good family soup by doing as indicated in note of No. 32.
SPINAGE.
365. EPINARDS A LA CREME.
SPINAGE WITH CREAM.
PROPORTIONS.--For five persons:
Spinage............1/2 peck.
Butter.............4 tablespoonsful.
Flour..............1 tablespoonful.
Sugar..............2 teaspoonsful.
Cream or milk......1 glassful.
Salt...............A little.
Time.--30 minutes.
PREPARATION.--1st. Clean and wash 3 or 4 times, about 1/2 peck of spinage; let
it cook for 10 minutes in quite a large quantity of salted boiling water. 2d.
Take the boiling water off and replace it by cold water, till the spinage be
cold enough. 3d. Let it drip, and then chop it very fine. 4th Ten minutes before
serving put the spinage in a sauce pan with 4 tablespoonsful butter, 1
tablespoonful flour, a little sugar and salt; let cook awhile, and add while
stirring 1 glass milk; serve as side dish or as a garnish.
< last page | next page >
Classic
Cook Books
|
