Plantation String Beans
|Green beans||1 Pound|
Snip off ends and slice green beans into thin slivers.
Dice bacon and fry until crisp.
Scoop out the bits of bacon, drain on paper towels, and set aside.
Chop scallions and saute in bacon fat until limp.
Add beans, stir thoroughly, and cook over a moderate heat for about 1 minute.
Add 1 tablespoon water, them in a pan with the oil, and shake until well coated.
Heat in a preheated 350° oven until the shells and inner skins can be removed easily.
Shell the chestnuts, cover with, water, and add the vinegar, celery, and onion.
Boil until tender.
Drain, discard celery and onion, and puree or mash until free of lumps.
Beat in the butter, pepper, and cream.
Add salt to taste.
A rich and delicious accompaniment to venison, game, or turkey.