French Beans à la Hâte from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 the...
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Cooking tools:
- Cutting board
- Chef's knife
- Colander
- Stockpot
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Slotted spoon
- Measuring spoon
- Kitchen towel
Ingredients
- soda
- salt
- water
- cold water
- fresh gathered french beans
- cream
- white wine
- french tarragon vinegar
- parsley
- thyme
- bayleaf
- fresh warm butter
- onion
- poultry
- hot water
- beans
- game
- butter
- flour
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