CookEat Recipe
String Beans Paloise
Boiled fresh string beans tossed in butter, vinegar, herbs, spices and an egg yolk. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2069. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized yolk is a modern route because printed post-yolk step has no heating; retain texture/material hold if cooking to 74°C. Limites : Beans mass/trim loss, egg-coated end texture and final portions unknown.
Method
Steps
Step 1
Trim and string one quart fresh beans, cut in two. Boil in three pints water with teaspoon salt and tablespoon vinegar forty minutes as historical guide; drain completely.
Step 2
Transfer beans to pan with separate half-ounce butter, teaspoon vinegar, parsley, separate salt, pepper, nutmeg and one yolk. Toss gently from underneath. Historical source serves without a reheating endpoint; use pasteurized yolk or controlled reheating to a verified 74°C egg centre, then serve.
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