When the beans are very small and young, merely take off the
ends and stalks, and drop them into plenty of spring water as they
are done ; when all are ready wash and drain them well, throw them
into a large saucepan of fast-boiling water, salted as usual (see page
309), and when they are quite tender, which will be in from twelve
to eighteen minutes, pour them into a cullender, shake the water
from them, dish, and send them quickly to table with good melted
butter in a tureen. When from half to two parts grown, cut the
beans obliquely into a lozenge form, or, when a less modern fashion
is preferred, split them lengthwise into delicate strips, and then cut
them once across : the strings should be drawn off with the tops and
stalks. ]Sfo mode of dressing it can render this vegetable good when
it is old, but if the sides be pared off, the beans cut thin, and boiled
tender with rather more than the ordinary proportion of soda, they
will be of excellent colour, and tolerably eatable.
FRENCH BEANS A LA FRANQAISE. (ENTREMETS.)
Boil, and drain them thoroughly ; then put them into a clean
stewpan, or well-tinned iron saucepan, and shake them over the fire
until they are very dry and hot; add to them from two to foui
ounces of fresh butter cut into small bits, some white pepper, a little
salt, and the juice of half a lemon toss them gently for a few
minutes over a clear fire, and serve them very hot. Should the
butter turn to oil, a spoonful or two of veal gravy or boiling watci
must be added.
V
822
MODERN COOKERY,
[chap. XVII,
AN EXCELLENT RECEIPT FOR FRENCH BEANS A LA FRANQAISE.
Prepare as many young and freshly-gathered beans as will serve
for a large dish, boil them tender, and drain the water well from them,
Melt a couple of ounces of fresh butter✪ To Boil French Beans, in a clean saucepan, and stir
moothly to it a small dessertspoonful of flour ; keep these well
shaken, and gently simmered until they are lightly browned, add salt
and pepper, and pour to them by degrees a small cupful of good veal
gravy (or, in lieu of this, of sweet rich cream), toss the beans in the
sauce until they are as hot as possible ; stir quickly in, as they are
taken from the fire, the beaten yolks of two fresh eggs, and a little
lemon-juice, and serve them without delay. The eggs and lemon are
sometimes omitted, and a tablespoonful of minced parsley is added to
the butter and flour ; but this, we think, is scarcely an improvement.
Beans, 1 to 2 quarts : boiled 15 to 20 minutes. Butter, 2 oz. ;
flour, 1 dessertspoonful ; salt and pepper ; veal gravy, small cupful ;
yolks of eggs, 2 ; lemon-juice, a dessertspoonful✪ Beans with Veal Gravy.
TO BOIL WINDSOR BEANS.
When young, freshly gathered, and well dressed, these beans, even
with many persons accustomed to a luxurious table, are a favourite
accompaniment to a dish of streaked bacon, or delicate pickled pork.
Shell them only just before they are wanted, then wash, drain, and
throw them into boiling water, salted as for peas. When they are
quite tender, pour them into a hot cullender, drain them thoroughly,
and send them to table quickly, with a tureen of parsley and butter,
or with plain melted butter, when it is preferred. A boiled cheek of
bacon, trimmed free of any blackened parts, may be dished over the
beans, upon occasion.
20 to 30 minutes ; less, when very young.
Page 294 · 3 recipe records on this page
Presented as published in 1884. 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
When the beans are very small and young, merely take off the ends and stalks, and drop them into plenty of spring water as they are done ; when all are ready wash and drain them well, throw them into a large saucepan of fast-boiling water, salted as usual (see page 309), and when they are quite tender, which will be in from twelve to eighteen minutes, pour them into a cullender, shake the water from them, dish, and send them quickly to table with good melted butter in a tureen. When from half to two parts grown, cut the beans obliquely into a lozenge form, or, when a less modern fashion is preferred, split them lengthwise into delicate strips, and then cut them once across : the strings should be drawn off with the tops and stalks. ]Sfo mode of dressing it can render this vegetable good when it is old, but if the sides be pared off, the beans cut thin, and boiled tender with rather more than the ordinary proportion of soda, they will be of excellent colour, and tolerably eatable.
FRENCH BEANS A LA FRANQAISE. (ENTREMETS.)
Boil, and drain them thoroughly ; then put them into a clean stewpan, or well-tinned iron saucepan, and shake them over the fire until they are very dry and hot; add to them from two to foui ounces of fresh butter cut into small bits, some white pepper, a little salt, and the juice of half a lemon toss them gently for a few minutes over a clear fire, and serve them very hot. Should the butter turn to oil, a spoonful or two of veal gravy or boiling water must be added.
[chap. XVII,
AN EXCELLENT RECEIPT FOR FRENCH BEANS A LA FRANQAISE.
Prepare as many young and freshly-gathered beans as will serve for a large dish, boil them tender, and drain the water well from them, Melt a couple of ounces of fresh butter, in a clean saucepan, and stir smoothly to it a small dessertspoonful of flour ; keep these well shaken, and gently simmered until they are lightly browned, add salt and pepper, and pour to them by degrees a small cupful of good veal gravy (or, in lieu of this, of sweet rich cream), toss the beans in the sauce until they are as hot as possible ; stir quickly in, as they are taken from the fire, the beaten yolks of two fresh eggs, and a little lemon-juice, and serve them without delay. The eggs and lemon are sometimes omitted, and a tablespoonful of minced parsley is added to the butter and flour ; but this, we think, is scarcely an improvement.
Beans, 1 to 2 quarts : boiled 15 to 20 minutes. Butter, 2 oz. ; flour, 1 dessertspoonful ; salt and pepper ; veal gravy, small cupful ; yolks of eggs, 2 ; lemon-juice, a dessertspoonful.
TO BOIL WINDSOR BEANS.
When young, freshly gathered, and well dressed, these beans, even with many persons accustomed to a luxurious table, are a favourite accompaniment to a dish of streaked bacon, or delicate pickled pork. Shell them only just before they are wanted, then wash, drain, and throw them into boiling water, salted as for peas. When they are quite tender, pour them into a hot cullender, drain them thoroughly, and send them to table quickly, with a tureen of parsley and butter, or with plain melted butter, when it is preferred. A boiled cheek of bacon, trimmed free of any blackened parts, may be dished over the beans, upon occasion.
20 to 30 minutes ; less, when very young.
Records on this page
To Boil French BeansFrench Beans a la FrancaiseBeans with Veal Gravy