—Season the blanched spinach ([No. 939]) with a very little salt, three lumps of sugar, a little crushed lemon-peel, and two pulverized macaroons. Cook slowly all together for ten minutes, and serve surrounded by six lady-fingers ([No. 1231]).
945. String Beans, Blanched.
—Take two quarts of fresh, tender string beans; break off the tops and bottoms carefully; string both sides, and pare both edges neatly; wash them well in cold water, lift them, and drain. Place them in boiling salted water, and cook for twenty-five minutes. Drain again, and return them to cold water, letting them get thoroughly cool. Lift them out, and dry. They are now ready to use when required, for salads or any other purpose.
946. String Beans, with Cream.
—Place the blanched beans ([No. 945]) in a saucepan with an ounce of butter, and cook on the stove for five minutes, tossing them well. Season with half a pinch of salt, the same of pepper, and add half a bunch of chives and two sprigs of parsley tied together. Pour in half a cupful of fresh cream or milk, diluted with two egg yolks. Heat well, without boiling, for five minutes. Then serve as a hors-d’œuvre or entremet. Sugar may be added with advantage, if desired.
947. String Beans au Blanc.
—String the fresh string beans ([No. 945]); if too large, cut them lengthwise, and cook them in water with salt and butter; drain, and place them in a saucepan with one ounce of butter; add a teaspoonful of parsley and the same of chopped chives. Cook for five minutes, and when done, thicken the gravy with half a cupful of cream, two egg yolks, and the juice of a lemon. Mix well together for two minutes, and serve.
948. String Beans à l’Anglaise.
—Blanch and cook the beans as for [No. 945], keep them warm, and of a light green color; place them in a hot dish, pour over them a gill of good melted butter, sprinkle a little chopped parsley on top, and serve very hot.