They are prepared in the same way as haricot-beans. Their
purée, which is very delicate, is known under the name of
‘“Purée Musard,” and it is particularly suitable for the gar-
nishing of mutton. It is also used as a thickening ingredient
in the purée of French beans, and nothing can equal it for the
purpose; for, not only is it an unctuous thickening medium, but
its flavour is peculiarly adapted to the throwing into relief of
that of the French beans.
650 GUIDE TO MODERN COOKERY
2156—RED BEANS (Haricots Rouges)
Red beans are cooked in salted water with one-third Ib. of
lean bacon, one pint of red wine, one carrot, one onion stuck
with a clove, and one faggot per quart of beans. The bacon
should be withdrawn as soon as cooked. These beans are
cohered by means of manied butter, and they are then mixed
with the bacon, which is cut into dice and frizzled in butter.
2157—FRENCH BEANS (Haricots Verts)
French beans are among the greatest vegetable delicacies;
but they have to be prepared with the utmost care.
Their quality is such that they are almost always good, in
spite of faulty preparation—so common in their case; but, when
they are cooked with care, no other vegetable can surpass them
in perfection of flavour. They should be taken quite fresh, and
they should not be cooked too long. They are best when they
seem a little firm to the teeth, without, of course, being in the
least hard.
They must not be cooled when cooked; they should only be
sautéd over the fire with the view of causing the evaporation of
their moisture.
After having seasoned them with salt and pepper, add to
them (per lb.) about three oz. of very fresh butter, cut into
small pieces; sauté them so as to effect their leason, and
straightway serve them.
Do not add chopped parsley to French beans, unless it be
very tender and gathered and chopped at the last moment.
2158—HARICOTS PANACHES
This consists of French beans and flageolets, in equal quan-
tities, cohered with butter.
2159—PUREE DE HARICOTS VERTS
Cook the French beans in salted water; drain them well, and
stew them in butter for eight or ten minutes. Rub them
through a fine sieve, and mix the resulting purée with half its
bulk of very creamy, flageolet purée.
Lettuces (LAITUES)
2160—LAITUES BRAISEES AU JUS
After having parboiled, cooled, and pressed the water out
of them, tie them together in twos or threes, and braise them
as directed under No. 275. This done, cut them in two, unfold
the end of each half, and set them on a dish, in the form of a
crown; alternating them with heart-shaped croitons fried in
butter. Or, merely dish them in a timbale.
VEGETABLES AND FARINACEOUS PRODUCTS 651
Coat them with the reduced braising-liquor combined with
some thickened veal gravy.
N.B.—Braised lettuces may also be stuffed after the manner
described under No. 2106. 2
2161—LAITUES A LA MOELLE
Braise and dish the lettuces as above.
Upon the turban of lettuces, set a crown of large slices of
poached marrow, and coat with a moderately thick buttered
gravy.
2162—LAITUES FARCIES
Parboil, cool, and press the lettuces.
This done, open them in the middle without touching their
stems, and garnish them with good forcemeat, combined with
half its bulk of dry Duxelles (No. 223). Reconstruct the let-
tuces; string them; braise them, and dish them as directed
under No. 2160.
2163—LAITUES FARCIES POUR GARNITURE
Proceed as directed under Nos. 2104 to 2106.
2164—LAITUES A LA CREME
Proceed as directed under No. 2089.
2165—SOUFFLE DE LAITUES
Proceed as directed under No. 2139.
LENTILS (LENTILLES)
Lentils are cooked as directed under the ‘‘
dry vegetables’’ (No. 274).
preparation of
Page 373
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
They are prepared in the same way as haricot-beans. Their purée, which is very delicate, is known under the name of "Purée Musard," and it is particularly suitable for the garnishing of mutton. It is also used as a thickening ingredient in the purée of French beans, and nothing can equal it for the purpose; for, not only is it an unctuous thickening medium, but its flavour is peculiarly adapted to the throwing into relief of that of the French beans.
2156—RED BEANS (Haricots Rouges)
Red beans are cooked in salted water with one-third Ib. of lean bacon, one pint of red wine, one carrot, one onion stuck with a clove, and one faggot per quart of beans. The bacon should be withdrawn as soon as cooked. These beans are cohered by means of manied butter, and they are then mixed with the bacon, which is cut into dice and frizzled in butter.
2157—FRENCH BEANS (Haricots Verts)
French beans are among the greatest vegetable delicacies; but they have to be prepared with the utmost care.
Their quality is such that they are almost always good, in spite of faulty preparation—so common in their case; but, when they are cooked with care, no other vegetable can surpass them in perfection of flavour. They should be taken quite fresh, and they should not be cooked too long. They are best when they seem a little firm to the teeth, without, of course, being in the least hard.
They must not be cooled when cooked; they should only be sautéd over the fire with the view of causing the evaporation of their moisture.
After having seasoned them with salt and pepper, add to them (per lb.) about three oz. of very fresh butter, cut into small pieces; sauté them so as to effect their leason, and straightway serve them.
Do not add chopped parsley to French beans, unless it be very tender and gathered and chopped at the last moment.
2158—HARICOTS PANACHES
This consists of French beans and flageolets, in equal quantities, cohered with butter.
2159—PUREE DE HARICOTS VERTS
Cook the French beans in salted water; drain them well, and stew them in butter for eight or ten minutes. Rub them through a fine sieve, and mix the resulting purée with half its bulk of very creamy, flageolet purée.
Lettuces (LAITUES)
2160—LAITUES BRAISEES AU JUS
After having parboiled, cooled, and pressed the water out of them, tie them together in twos or threes, and braise them as directed under No. 275. This done, cut them in two, unfold the end of each half, and set them on a dish, in the form of a crown; alternating them with heart-shaped croitons fried in butter. Or, merely dish them in a timbale.
Coat them with the reduced braising-liquor combined with some thickened veal gravy.
N.B.—Braised lettuces may also be stuffed after the manner described under No. 2106. 2
2161—LAITUES A LA MOELLE
Braise and dish the lettuces as above.
Upon the turban of lettuces, set a crown of large slices of poached marrow, and coat with a moderately thick buttered gravy.
2162—LAITUES FARCIES
Parboil, cool, and press the lettuces.
This done, open them in the middle without touching their stems, and garnish them with good forcemeat, combined with half its bulk of dry Duxelles (No. 223). Reconstruct the lettuces; string them; braise them, and dish them as directed under No. 2160.
2163—LAITUES FARCIES POUR GARNITURE Proceed as directed under Nos. 2104 to 2106. 2164—LAITUES A LA CREME Proceed as directed under No. 2089.
2165—SOUFFLE DE LAITUES Proceed as directed under No. 2139.
LENTILS (LENTILLES)
Lentils are cooked as directed under the ‘‘
dry vegetables’’ (No. 274).
preparation of