Cook the peas as in the preceding recipe, and just before serving pour over them a small quantity of Béchamel sauce.
Petit Pois au Beurre (Hot)
Peas with Butter
Having cooked the peas either by the method described above or having boiled them in the ordinary way, drain off the water and shake the peas to dry them well, return them to the hot dry pan they were cooked in, and at the last moment before serving throw in a pat of butter, let this just melt, and serve.
French Beans
À la Crême de Fromage (Hot)
Cook the beans in the usual way by throwing them in boiling salted water in which a teaspoonful of sugar has been placed. If young, cook them whole, only removing the spines and pointed end, or if stock can be used, place them in a pan which has been buttered, sprinkle them with salt, and just cover them with stock. When tender place them on a hot dish, make a white sauce with ½ oz. of butter and ½ oz. of flour mixed with ½ pint of the stock in which the beans have been cooked, add a good pinch of salt and stir well, adding one well-beaten egg and two tablespoonsful of finely-grated cheese. Do not let the sauce boil after the egg has been added or it will curdle. Pour round the beans and serve.
French beans can also be served with Béchamel sauce or quite plainly with a small quantity of butter melted and run over them, with a shake of pepper and salt, or again with a plain melted butter sauce.
Flageolets
Flageolets are the beans of the kidney bean, French bean, etc., and when shelled and cooked in various ways are excellent eating. They should be boiled in the same way as peas, simply omitting the sprig of mint, and can be served in various ways.