Skin 1 lb.
of very ripe tomatoes, and cut them into pieces.
Put them in a salad bowl, add pepper, sah 2 or 3 chopped shallots and a large tablespoonful of mild or wine vinegar, and leave to steep for 1 hour.
Drain the tomatoes, and put their juice into a saucepan with a little stock.
Heat, and pour into the salad bowl.
Add the tomatoes and 1 lb.
of just-boiled French beans, drained but still hot, and left whole or cut in inch lengths, not sliced.
Stir quickly and add, according to taste, mild or wine vinegar, or white wine, and a little oil.
Sprinkle with parsley and leave to get cold.
This is an excellent salad to serve with hard-boiled eggs.