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 The bacon should be withdrawn as soon as cooked.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.