[350]. White Beans Sautés. Boil three pints of beans as the foregoing, and, when they are thoroughly done, drain them and put them in a saucepan with three ounces of butter, a pinch of salt and pepper, a tablespoonful of chopped parsley, and the juice of half a lemon; serve very hot. You may also add, after removing your saucepan from the fire, the yolks of two eggs well mixed in two tablespoonfuls of milk or cream.
[351]. Dried Beans. Soak, the night before they are required to use, three pints of dried beans, and proceed as for the preceding. The time required to cook them depends on the quality of your beans.
[352]. Purée of Dried Beans. Soak in water for twelve hours a quart of dried beans, drain them, and put them in a saucepan with boiling water and a little salt. When thoroughly cooked, press them through a sieve, and then put them in a saucepan with three ounces of butter; when very hot, serve.
[353]. Red Beans. Soak in water for twelve hours three pints of red beans; then boil them in two quarts of water, with an onion, a carrot, a pinch of sugar and pepper, several branches of parsley, inclosing two cloves, two branches of thyme, tied all together, half a pound of bacon, and half a pint of red wine; when your beans have absorbed all moisture, remove your carrot, onion, and branch of parsley, add two ounces of butter, and serve, with the bacon cut in slices, around your beans.
[354]. Windsor Beans. Put three pints of very small Windsor beans in two quarts of boiling water, a good pinch of salt, and a branch of savory herb. When your beans are thoroughly cooked, drain them and put them in a saucepan, with a pinch of salt, pepper, sugar, nutmeg, and a tablespoonful of savory herb chopped very fine. Mix two eggs in two tablespoonfuls of milk or cream, and add them to your beans, after having taken them off the fire. If, instead of small beans, you have large ones, the skin or peel must be removed.
[355]. Windsor Beans à l'Anglaise. Prepare and cook your beans as the foregoing, and, just before serving, add a tablespoonful of mint chopped very fine.
[356]. Purée of Windsor Beans. Boil three quarts of Windsor beans in consommé ([Art. 1]), with a bunch of savory herb, and a little salt; when thoroughly done, press them through a sieve, and then put them in a saucepan on the fire with three ounces of butter, a pinch of sugar, and two wineglasses of good cream. Serve very hot, garnished with pieces of bread fried in butter.
[357]. Asparagus with French Rolls. Cut off the tops of eight oval, soft, French rolls, remove the inside, in which put a little butter, and send to the oven for three or four minutes to color lightly. Fill them with the green ends of about three bunches of asparagus, which you have previously boiled, and about half a pint of sauce Allemande ([Art. 81]), well mixed with the asparagus ends. Serve very hot.
[358]. Asparagus with Butter Sauce. Scrape and wash two bunches of asparagus, cut them in equal lengths, and put them in two quarts of boiling water, with a little salt. Boil them until perfectly tender, drain and serve them very hot, with a white sauce ([Art. 84]), or with melted butter.
[359]. Pointes d'Asperges au Veloutée. Cut the green ends, about an inch in length, of three bunches of asparagus, and put them in three pints of boiling water, with two pinches of salt. Boil rapidly for about ten minutes, and, when thoroughly done, drain them, and put them in a saucepan with two ounces of butter, a pinch of salt, pepper, nutmeg, two pinches of sugar, and about six tablespoonfuls of sauce veloutée ([Art. 82]). Mix all well together, and serve very hot.