Recipe - Beans Meanz Fitz

1 One half pound Fresh young broad beans;
shelled
Olive oil
Lemon juice
Salt
Black pepper; freshly ground
6 Strips bacon; cut in strips
4 Hardboiled eggs peeled and;
left in cold water
Parsley
Chives
1 One half cn Anchovy fillets

Make a dressing with about One fourth pint of the best olive oil, adding lemon
juice and seasoning to taste: keep it quite tart. For easy mixing, make it
in a screwtop jar. Grill or fry the bacon until crisp and drain on paper
towels. Put the beans into boiling salted water and cook until just tender;
drain and refresh under cold running water. Pat the eggs dry and chop
roughly together with parsley and chives.

Lay the beans in some ravishing china dish, sprinkle with the bacon, pile
the eggs and herbs on next and lattice the top with the anchovy fillets.
Chill slightly. Just before serving, give the dressing a good shake and
drizzle over the beans. Bring to the table with some good crusty bread and
unsalted butter.

formatted by suechef@sover.net

Recipe by: Two Fat Ladies #FL1A03

Posted to MCRecipe Digest V1 #797 by Sue suechef@sover.net on Sep 22,
1997