Les Haricots A La Bretonne

Boil half a pint of haricot beans till they are quite tender; slice four large onions very thin, and fry them in a little butter till quite brown; then dry them in a cloth. Put the haricots and onions together in a stewpan, and add a small ladleful of reduced cullis, a little good broth, a small bit of glaze, pepper and salt, and a little finely-minced parsley; make very hot, and serve.

White Beans A La Maitre D'Hotel

White beans when new and fresh must be put into boiling water, but if they are old and dry they should be soaked for an hour in cold water before you boil them. Put them on to boil in cold water, and if more is required before they are done, replenish also with cold; boil them very tender, and' put into a stew-pan a quarter of a pound of fresh butter, a little finely-minced parsley, some pepper and salt, and then the beans, previously well drained; keep shaking the stew-pan, but do not touch the beans for fear of breaking them; squeeze in the juice of half a lemon, and serve very hot.

Haricots Blancs Au Jus

Steep them a night in cold water; stew them slowly for two hours in broth, and serve them with a clear gravy; about half a pound is enough for a dish. Be sure they are stewed till quite tender.

Haricots Stewed For Roast Mutton

Soak a pint of white beans in water for a few hours; let them boil gently till quite tender, but not broken, strain the water off, and add to the beans two ounces of butter, two minced shallots, pepper and salt, and a pint of either bechamel or cullis, according as you wish them white or brown; let all stew a few minutes, and serve with roast leg of mutton.

French Beans A La Poulette

Choose the beans small and tender; wash them and take out the fibre, and throw them into fresh water. If any are larger, cut them to the general size of the rest. Put them in a stew-pan with plenty of water, and a handful of salt, and set them over a strong fire. When they are done enough, throw them into cold water; then drain, and put them in a stew-pan with a bit of butter, and an onion or two cut in little dice, and previously fried white in butter. Sprinkle in a little flour; let them stew a few minutes, but do not allow them to brown; add a spoonful of soup, some minced parsley and scallions, or green onions, salt and pepper. Let them come to a boil, stirring them well, and thicken the sauce with the yolks of two eggs, beaten in a little cream. Just before serving add the juice of a lemon.

French Beans Stewed

Cut off the stalks and remove the fibres, shred them fine, and wash them in salt and water; put them on to boil in a good deal of water, with plenty of salt in it, which preserves their greenness. When they are about half done, drain them, and put them into a stew-pan with three spoonfuls of good broth, some cream, a piece of butter rolled in flour, salt, and pepper; stew gently till quite tender, and serve hot.

Broad Beans Au Jus

Take a sufficient quantity of young beans ready shelled, and put them on to boil with a great deal of salt and water • when nearly done, drain them, and put them into a stew-pan with a bit of butter, some minced parsley and scallions; toss them well in the butter; add three spoonfuls of espagnole; let them simmer; skim off the fat; reduce the sauce, dish, and serve.