- 1 lb. green or wax beans
- Butter, salt and pepper
- Yolk of 1 egg
- 1 teaspoon cornstarch or flour
- Juice of ¼ lemon
- ¾ cup soup stock
String the beans and parboil them in salted, boiling water. Drain, cut up into inch pieces and season with butter, salt and pepper. Beat the egg yolk in a sauce pan. Beat in the flour and lemon juice, add the stock (cold water will do) and cook the mixture over a moderate fire until it thickens. Pour over the hot beans and let remain over the fire a moment so that they will absorb the flavor of the sauce but not long enough to curdle the egg.
FRIED CELERY
Sedano Fritto
Cut the outside stalks of celery into pieces 3 to 4 inches long, and strip off the coarsest fibres. Cook in water until soft and transparent. Drain in colander. When it is as dry as possible roll each piece separately in flour, and sauté separately, not in a mass, in butter, vegetable oil or drippings, with salt and pepper. Each piece must be turned to cook on both sides.
Swiss chard may be cooked in the same way.
Mme. Varesi.
BOILED CELERY
Sedano per Contorno
Cook the outside stalks of celery, cut into small pieces, in boiling salted water for 5 minutes. Drain and sauté in a very little butter. Add a few tablespoons of brown stock and simmer until tender. Sprinkle with grated cheese if desired, before serving.
BOILED CAULIFLOWER
Cavolfiore in Umido
- A small strip of salt pork
- ¼ onion
- 1 tablespoon butter or oil
- A large cauliflower
- Tomato paste[1]
- Salt, pepper, allspice
- A little sausage meat
- Grated cheese