Prepare your beans for boiling ; put into a stew-pan
a piece of butter, shredded parsley, and fresh onions ; when
the butter is melted, add the French beans, previously
boiled, turn them a few times over the fire, shake in some
flour, and moisten with a little good stock, well seasoned.
Boil till the sauce is consumed ; then put in the 3^olks
of three eo'o-s, beaten ui) with some milk, and, lastly, add a
little vinegar or verjuice. Cullis or veal gravy may be used
instead of the eofes.
33. French Beans, Brittany Fashion (a la Bretonne).
Cut an onion or Uvo into dice, and put them with
some butter into a saucepan over a stove ; when they
begin to brown, add some Spanish sauce (p. 347), or a pinch
of Hour ; as soon as the whole is sufficiently browned, moisten
Avith a ladleful of good gravjs season with salt and whole
pepper; reduce this sauce, and having boiled the beans,
put them into it and simmer all together.
VEGETABLES. 365
34. Puree of French Beans.
Take full-sized beans, string them ; put tlieni into boiling
water, with a little salt, for a quarter of an hour ; strain
and throw them into cold water to preserve their colour ;
drain them a second time ; put a good piece of butter into
a saucepan, with salt, pepper, a tablespoonfnl of Hour ; add
the beans, and moisten them with broth; put in a bunch
of parsley and chives ; let them simmer, and rub them
through a sieve to make a puree ; warm this Avith a
little butter, and serve.
35. White Haricot Beans, Brittany Fashion (a la Bretonne).
Take one quart of fresh-shelled beans, have also two
quarts of boiling water, in which you have placed tAvo ounces
of butter and a little salt ; put in your beans and boil
them about half an hour or till tender, drain quite dry upon
a sieve, then put them into another stew-pan with a quarter
of a pound of butter and a little pepper and salt, " toss " them
a few minutes over the fire, and when very hot turn them
out upon your dish, and serve.
36. Beans a la Foulette.
First boil the beans, and then put them into a stew-pan
with some butter, parsley chopped, green onions, mvl a little
savoury ; shake them over the lire, add a little flour, a lump of
sugar, and a little stock. When done, put in the yolks of
three eggs✪ Steward's French Beans (^ la Maitre d'Hotel), beaten up with a little milk.
37. Baked Beans.
Soak a quart of dried beans overnight in cold water : drain
off the water in the morning, and stew them for half an hour
366 THE THOBOUGH GOOD COOK.
in a little Avater; put them in a deep dish with one pound
of salt pork ; cut the rind in stripes, and jilace in the centre
of the dish. The pork should be sunk a little below the
surface of the beans. Bake for three hours and a half
A lump of saleratus should be thrown in while the beans
are stewing, and a pint of water✪ Baked Beans added when they are put
into the baking-dish.
38, Parsnips with Beans.
Take two large parsnips, scrapie them clean, and boil
them in water. When tender take them up, scrape all
the soft into a saucepan, add to them four teaspoonfuls of
cream, a piece of butter the size of a hen's egg✪ Parsnips with Beans, chop them
Avell in a saucepan, and when they are quite thick, heap
them up in the middle of the dish, with a ragout of French
beans all round.
39. Parsnip Fritters,
Page 197 · 7 recipe records on this page
Presented as published in 1895. 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
Prepare your beans for boiling ; put into a stew-pan a piece of butter, shredded parsley, and fresh onions ; when the butter is melted, add the French beans, previously boiled, turn them a few times over the fire, shake in some flour, and moisten with a little good stock, well seasoned. Boil till the sauce is consumed ; then put in the yolks of three eggs, beaten ui) with some milk, and, lastly, add a little vinegar or verjuice. Cullis or veal gravy may be used instead of the eggs.
33. French Beans, Brittany Fashion (a la Bretonne).
Cut an onion or two into dice, and put them with some butter into a saucepan over a stove ; when they begin to brown, add some Spanish sauce (p. 347), or a pinch of Hour ; as soon as the whole is sufficiently browned, moisten with a ladleful of good gravy; season with salt and whole pepper; reduce this sauce, and having boiled the beans, put them into it and simmer all together.
34. Puree of French Beans.
Take full-sized beans, string them ; put them into boiling water, with a little salt, for a quarter of an hour ; strain and throw them into cold water to preserve their colour ; drain them a second time ; put a good piece of butter into a saucepan, with salt, pepper, a tablespoonfnl of Hour ; add the beans, and moisten them with broth; put in a bunch of parsley and chives ; let them simmer, and rub them through a sieve to make a puree ; warm this with a little butter, and serve.
35. White Haricot Beans, Brittany Fashion (a la Bretonne).
Take one quart of fresh-shelled beans, have also two quarts of boiling water, in which you have placed two ounces of butter and a little salt ; put in your beans and boil them about half an hour or till tender, drain quite dry upon a sieve, then put them into another stew-pan with a quarter of a pound of butter and a little pepper and salt, " toss " them a few minutes over the fire, and when very hot turn them out upon your dish, and serve.
36. Beans a la Foulette.
First boil the beans, and then put them into a stew-pan with some butter, parsley chopped, green onions, and a little savoury ; shake them over the lire, add a little flour, a lump of sugar, and a little stock. When done, put in the yolks of three eggs, beaten up with a little milk.
37. Baked Beans.
Soak a quart of dried beans overnight in cold water : drain off the water in the morning, and stew them for half an hour in a little water; put them in a deep dish with one pound of salt pork ; cut the rind in stripes, and place in the centre of the dish. The pork should be sunk a little below the surface of the beans. Bake for three hours and a half A lump of saleratus should be thrown in while the beans are stewing, and a pint of water added when they are put into the baking-dish.
38, Parsnips with Beans.
Take two large parsnips, scrape them clean, and boil them in water. When tender take them up, scrape all the soft into a saucepan, add to them four teaspoonfuls of cream, a piece of butter the size of a hen's egg, chop them well in a saucepan, and when they are quite thick, heap them up in the middle of the dish, with a ragout of French beans all round.
39. Parsnip Fritters,
Records on this page
Steward's French Beans (^ la Maitre d'Hotel)French Beans, Brittany Fashion (a la Bretonne)Puree of French BeansWhite Haricot Beans, Brittany Fashion (a la Bretonne)Beans a la FouletteBaked BeansParsnips with Beans