French Beans A La Cream For A Dish

Cut young beans in slips, boil them in plenty of water and salt to preserve them green, and when they are done drain them dry. Then put into a Stewpan two ounces of fresh butter, the yolks of three eggs beat up in a gill of cream, and set over a slow fire. When it is hot add a table spoonful of vinegar and the beans, simmer all together for five minutes, and keep stirring the beans with a wooden spoon to prevent the mixture from burning or curdling.

Stewed Cardoons

Cut the heads in pieces, take off the outside skin, wash, and scald them; then put them into a stewpan, and add a little stock to cover them, boil till three parts done and the liquor almost reduced, then add a small quantity of benshamelie and stew7 them gently till done. Serve them up with sippets of fried bread and stewed watercresses alternately round the rim of the dish, and the car-doons in the center. Or they may be done in the same manner with cullis instead of benshamelie.