Beans (French) ‘al Burro.’
Remove the strings and the ends from one quart of French beans and cut them into pieces about an inch long. Put them into cold water for twenty or thirty minutes, then dry, and throw them into a sauce-pan of boiling water with some salt and butter. Cook slowly for about half an hour (according to the age of the beans), then place them in a dish, adding some fresh butter, salt and pepper. Serve up hot.
Beans (French) ‘alla Crema.’ No. 1.
Boil one quart of French beans slowly until nearly tender; then dry, and put them to cook in fresh butter. Mix a teacupful of cream, an egg, some grated cheese, and some allspice well together in a sauce-pan, then add some lemon juice, a little white wine vinegar, and boil. Pour this sauce over the beans, mix well, and serve up hot.
Beans (French) ‘alla Crema.’ No. 2.
Break off both ends and string two quarts of young fresh French beans, wash in cold water, and drain. Put them into salted boiling water and cook for five minutes, stirring them well. Season with a teaspoonful of salt, half a teaspoonful of pepper, one or two chives, and some sprigs of parsley (to be taken out before serving); add half a tea-cup of fresh cream (or milk), and two yolks of eggs, heat for five minutes, but do not boil. A tablespoonful of pounded sugar is an agreeable addition.
Beans (French) ‘allo Zabajone.’
Clean and remove the strings from two quarts of French beans and put them into cold water; then boil and strain, and lay them in a dish. Put two yolks of eggs, two tablespoonfuls of sugar, two of white wine vinegar, and two of water, into a sauce-pan on a slow fire, mix and heat, but do not allow it to boil. Pour the sauce over the beans, and serve hot.
Beans (Haricots) ‘alla Bruna.’
Put a quart of haricot beans into a sauce-pan of salted boiling water, and boil for about half an hour. When cooked brown, put four ounces of butter in a frying-pan, add two or three tablespoonfuls of flour, and fry them well together. Then add some broth, stir well, and add half an onion minced up with salt and pepper. Dry the beans, put them in the sauce, boil all together for ten minutes, and serve hot.