§ XX.
French Beans.
(Haricots verts et blancs.)
The bean known by the name of bayolet, which resembles the Swiss bean, is the kind fittest to be preserved green, with the pod. It combines uniformity with the best taste. I cause the beans to be gathered as for ordinary use. I string them, and put them in bottles, taking care to shake them on the stool, to fill the vacancies in the bottles. I then cork the bottles and put them in the water-bath, which is to boil an hour and half. When the beans are rather large, I cut them lengthways into two or three pieces: and then they do not require being in the water bath longer than one hour.
Of the kinds of haricot, of which the seeds or beans themselves are to be preserved, the Soissons haricot is justly entitled to the preference. For want of that, I take the best of any other species of the haricot blanc that I can meet with. I gather it when the shell begins to turn yellow. I then shell it immediately, and bottle it, &c. I put it in the water-bath, to give it a two hours’ boiling.
§ XXI.
Artichokes.
(Artichauts.)
To preserve artichokes whole, I gather them of a middling size; after having taken off all the useless leaves and pared them, I plunge them into boiling water, and immediately afterwards into cold water. Having drained them, I put them into jars which are corked, &c. and they receive an hour’s boiling.
To preserve cut artichokes (en quartiers), I divide them (taking fine specimens) into eight pieces. I take out the choke and leave very few of the leaves. I plunge them into boiling water, and afterwards into fresh water. Having been drained, they are then placed over the fire in a saucepan, with a piece of fresh butter, seasoning, and fine herbs. When half dressed, they are taken from the fire and set by to cool. They then are put in jars, which are corked, tied, luted, &c. and placed in the water-bath, in which they receive half an hour’s boiling.
§ XXII.
Cauliflowers.
(Choux-fleurs.)
I plunge the cauliflower, like the artichoke, in boiling water, and then in cold water, after having first plucked it. When well drained, I put it in jars, which are corked, &c. I place it in the water-bath, in order to give it half an hour’s boiling, &c.