FRENCH BEAN SALAD
Young French beans, as many hard-boiled eggs as required, tarragon and shallot vinegar, butter, seasoning, chopped parsley, 2 tablespoonfuls chopped pickled gherkin, salad oil, 1 raw yolk, 1 tablespoonful cream, watercress.
Method.—Boil the beans whole, they should be so small that only the ends require to be pinched off; when done, drain them on a cloth and let them get cold. Cut the eggs in half, remove the yolks, and pound them with the butter, allowing a quarter of an ounce for each egg; season them with celery salt, pepper, curry powder, and a few drops of tarragon vinegar; add a small quantity of chopped parsley and fill the whites with the mixture. Put the yolk of the raw egg into a basin; add some salt, pepper, and a dust of curry powder, and stir well with a spoon, then add some salad oil, drop by drop, while using a patent beater rapidly and steadily until the mixture is as thick as beaten butter; then stir in, by degrees, a teaspoonful of tarragon and a teaspoonful of shallot vinegar. When this is thoroughly mixed, add the cream, arrange the beans in the middle of a salad bowl and pour the sauce over them, then scatter the chopped gherkin over it and surround the beans with the eggs, putting a little bunch of watercress between, which has been lightly dressed with oil and vinegar. Peas can be served in the same way, or well-boiled butter or haricot beans; if either of the latter are used, chopped beetroot may be substituted for the pickled gherkin.