Haricot-Beans (Haricots Blancs)
[2151—HARICOTS BLANCS A L’AMÉRICAINE (Lima Beans)]
Cook the beans as described under No. [274]. But add to the prescribed ingredients one-half lb. of lean bacon per pint of dry beans.
When they are cooked and well drained, mix them with the bacon cut into dice, and cohere them with some good tomato sauce.
[2152—HARICOTS BLANCS AU BEURRE]
Having well drained the haricot-beans, season them with salt and pepper and cohere them with two oz. of butter per lb. of cooked beans. Dish in a timbale and sprinkle with chopped parsley.
[2153—HARICOTS BLANCS A LA BRETONNE]
Drain them well and cohere them with a Bretonne sauce, in the proportion of one-third pint of sauce per lb. of cooked haricot-beans. Dish in a timbale with chopped parsley.
[2154—PURÉE DE HARICOTS BLANCS dite SOISSONNAISE]
Rub the haricot-beans through a sieve while they are burning-hot. Add to the purée (per lb. thereof) three oz. of butter; dry it over a very fierce fire, and then add some milk to it, to bring it to its proper consistence.
[2155—FLAGEOLETS (Haricots Flageolets)]
These beans are used more especially fresh; but, when they are out of season, recourse is often had to preserved or dried flageolets.
They are prepared in the same way as haricot-beans. Their purée, which is very delicate, is known under the name of “Purée Musard,” and it is particularly suitable for the garnishing of mutton. It is also used as a thickening ingredient in the purée of French beans, and nothing can equal it for the purpose; for, not only is it an unctuous thickening medium, but its flavour is peculiarly adapted to the throwing into relief of that of the French beans.
[650]
][2156—RED BEANS (Haricots Rouges)]
Red beans are cooked in salted water with one-third lb. of lean bacon, one pint of red wine, one carrot, one onion stuck with a clove, and one faggot per quart of beans. The bacon should be withdrawn as soon as cooked. These beans are cohered by means of [manied] butter, and they are then mixed with the bacon, which is cut into dice and frizzled in butter.
[2157—FRENCH BEANS (Haricots Verts)]
French beans are among the greatest vegetable delicacies; but they have to be prepared with the utmost care.
Their quality is such that they are almost always good, in spite of faulty preparation—so common in their case; but, when they are cooked with care, no other vegetable can surpass them in perfection of flavour. They should be taken quite fresh, and they should not be cooked too long. They are best when they seem a little firm to the teeth, without, of course, being in the least hard.
They must not be cooled when cooked; they should only be [sautéd] over the fire with the view of causing the evaporation of their moisture.
After having seasoned them with salt and pepper, add to them (per lb.) about three oz. of very fresh butter, cut into small pieces; [sauté] them so as to effect their leason, and straightway serve them.
Do not add chopped parsley to French beans, unless it be very tender and gathered and chopped at the last moment.
[2158—HARICOTS PANACHÉS]
This consists of French beans and flageolets, in equal quantities, cohered with butter.
[2159—PURÉE DE HARICOTS VERTS]
Cook the French beans in salted water; drain them well, and stew them in butter for eight or ten minutes. Rub them through a fine sieve, and mix the resulting purée with half its bulk of very creamy, flageolet purée.