Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a large piece of butter in a saucepan
- a piece of butter in a saucepan
- a pinch of flour
- a dash of tarragon vinegar
- three parts of olive oil
- pepper
- salt
- parsley
- nutmeg
- vinegar
Directions
forth the various ways of dressing these dried vegetables after they have been boiled in the manner just described, taking haricot beans as a type.
1. A la Maitre d’HoTEL. — Put a large piece of butter in a saucepan, and, when it is melted, drain the beans quite dry, do not allow them to cool, put them in with pepper and salt to taste, some minced parsley, and the juice of half a lemon, or more, according to quantity ; toss them on the fire for a few minutes, and serve.
2. Au Lard. — Cut up a small quantity of bacon into very small dice, put it in a saucepan on the fire, and, after the lapse of a few minutes, toss in the beans ; add pepper and salt to taste ; give them a turn or two, and serve.
3. Au Jambon. — Use ham instead of bacon.
4. A la Lyonnaise. — Mince an onion very small, and fry it in plenty of butter till it assumes a pale straw colour ; then put in the beans, with pepper and salt to taste ; toss them a short time, and serve.
5. Aux Tomates. — Toss the beans in a saucepan with a due quantity of well-flavoured tomato sauce.
6. A la Sauce Blanche. — Melt a piece of butter in a saucepan, add a pinch of flour, then the beans, and pepper and salt to taste ; after a turn or two on the fire, stir in the yolk of an egg beaten up with the juice of half a lemon and strained.
7. Au Jus. — Melt a piece of butter in a saucepan, add the beans, moisten with as much well-flavoured beef gravy as may be necessary; season with pepper, salt, a little grated nutmeg, and a dash of tarragon vinegar; toss them for a few minutes, and serve.
8. En Salade. — Place the boiled beans in a vegetable dish. Mix the following sauce : Three parts of olive oil and one of tarragon vinegar, pepper and salt quant, suff.,