Thursday, May 26, 2011

French Beans

1 pint tomato juice. 1 shalot. 1 pound cooked French beans. ½ teaspoon salt. A little pepper. Thickening of flour and butter.

Slice the shalot, and stew it in the tomato juice for about half an hour. Strain, add pepper and salt, and thicken the juice with the flour and butter. Lay the French beans in, and thoroughly re-heat.

Note.--Tinned beans may be used, when fresh ones are not obtainable.

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