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Beans. Article XVII. Part 5 |
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Free Books / Cooking / Cooking Vegetables / | |
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Beans. Article XVII. Part 5 |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 163. - String Beans, when used for large garniture, are cook. ed as in No. 148, immersed in cold water, then thoroughly warmed and seasoned. Dress them in bunches, alternating with other vegetables.
For small garniture, cut them diamond shape an inch long, and boil them the usual way. Then put them in a sauce-pan with a piece of butter. Season and toss them over the fire for a few minutes. Dress plain or with sauce as may be desired. Care should be taken in cooking to keep them green. In order to do this, instructions as given in No. 148 must be taken.
No. 164. - When the Beans are shelled wash them in cold water; then put them in boiling water on a brisk fire. Have the water lightly salted, and add a small piece of butter. When cooked drain them, and put them into a saucepan with a few spoonfuls of Allemande sauce. Season, and toss them until well mixed before serving, and add a little fine chopped parsley and a piece of butter. Serve hot.
No. 165. - Cook the Beans as in No. 164, and when cooked put them into a saucepan with a piece of butter. Season with salt and pepper, and add a few spoonfuls of puree of onions, white or brown. Let them simmer for fifteen minutes, and in serving garnish with scallops of Artichokes around the dish.
No. 166. - After the Beans are shelled and washed, put them into a saucepan to boil, and add a piece of butter and a little salt. When done drain them and then put in a saucepan a piece of butter. Add the Beans, season with salt and pepper, and add a little fine chopped parsley and chives. Toss them well together, and if they should get too thick add a little broth.
No. 167. - Prepare the same as White Beans in No. 164, and after they are boiled immerse them in cold water. Drain them and keep in a cool place for use when needed.
No. 168. - When the Beans are boiled drain them. Then put them into a flat saucepan with a piece of butter and season with salt and pepper. Toss them over the fire, adding two spoonfuls of Allemande sauce, and in seasoning sprinkle a little fine chopped parsley over them.
No. 169. - When the Flageolet Beans are boiled, drain them. Then have the same quantity of string beans, cut diamond shape (the same size as the Flageolet Beans), boiled and drained. Put both of them into a flat saucepan with a piece of butter, and season with salt and pepper. Toss them over the fire until thoroughly warmed; after which add two spoonfuls of cream sauce and some fine chopped parsley.
No. 170. - Shell as many Beans as needed. Boil them as soon as they are shelled, in water lightly salted, with a faggot of parsley garnished with green onions. When the Beans are cooked, drain them on a colander. Take out the faggot and put the Beans into a saucepan with a few spoonfuls of cream or Allemande sauce. Season with salt, pepper and nutmeg, and when well mixed rub them through a fine sieve. Then put the puree in a flat saucepan to reduce it. If needed, add a pinch of sugar and a piece of butter before serving.
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