{"id":4859,"slug":"string-beans-alsacienne","title":"String beans, Alsacienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["3 ounces butter","1 chopped onion","1 spoonful flour","1 quart bouillon, stock, or chicken broth","3 pounds cleaned and well-washed string beans","Salt and pepper","1/2 glass white wine","Chopped parsley"],"ingredients_norm":["butter","onion","flour","bouillon stock or chicken broth","cleaned and well washed string bean","salt and pepper","white wine","parsley"],"steps":["Simmer in a casserole in three ounces of butter one chopped onion.","When just colored golden yellow, add one spoonful of flour, one quart of bouillon, stock, or chicken broth, and three pounds of cleaned and well-washed string beans.","Season with salt and pepper, cover, and simmer for forty minutes.","Then add one-half glass of white wine and cook for fifteen minutes.","Do not add the wine to the beans until they are soft.","Sprinkle with chopped parsley before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w39:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ab170d95e984880f49d7c6b56ef4338627323d6e8c5fb09a0576c3b05a995d6e","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/string-beans-alsacienne"}