Tomato Jelly with String Beans

Ingredients

• 1 pound String beans (Quantity estimated (not specified in original recipe))
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon Onion juice (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon Tarragon vinegar (Quantity estimated (not specified in original recipe))
• 2 tablespoons Olive oil (Quantity estimated (not specified in original recipe))
• 2 tablespoons Pimento, finely chopped (Quantity estimated (not specified in original recipe))
• 4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
• 1 tablespoon Chives, finely chopped (Quantity estimated (not specified in original recipe))
• 1 ring mold Tomato jelly (Quantity estimated (not specified in original recipe))

Instructions

1. 1Rinse the string beans. Trim the ends. Cook the string beans in a pot of boiling salted water until tender, about 5-7 minutes. If the beans are large, cut them in halves lengthwise and then crosswise.
2. 2While the beans are still hot, season them with onion juice, salt, pepper, and tarragon vinegar. Stir to combine.
3. 3Once the beans have cooled, add olive oil and toss to coat each bean. Fill the center of the tomato jelly (fashioned in a ring mold) with the beans. Sprinkle the finely chopped pimento over the beans. Garnish with lettuce leaves. Alternatively, use chives in place of onion juice.
4. 4Serve the tomato jelly with the string beans. It can be served with turkey, oyster, plain chicken, French chicken, and other salads. The oysters should be scalded and drained, then marinated with French dressing. Chicken and turkey should also be marinated before mixing with celery and the mayonnaise or boiled dressing.