(2698). Fresh Beans, With Cream And English Style (Feves Fraiches A La Creme Et A L'Anglaise.)

Take freshly picked, shelled and tender beans; put them to blanch in salted water with a small bunch of savory added, then transfer them to a saucepan with hot butter; season. Fry them for two minutes on a hot fire to evaporate their moisture and thicken with a few spoonfuls of reduced bechamel ( No. 409); remove from the fire and stir in a large piece of butter divided in small pats; finish with a little nutmug and serve with puff-paste croutons around.

English Style

Blanch some fresh green beans in salted water until the skin detaches easily, then let get cold and suppress these skins; saute the beans in butter, season with salt, nutmeg and finely cut-up fresh savory. Transfer them to a vegetable dish and serve with thin slices of butter laid on top.

(2699). Lima Or Kidney Beans, Maitre D'Hotel (Haricots De Lima Ou Flageolets Maitre D'Hotel)

Have a pound of medium-sized, freshly picked lima beans; boil them in salted water in an untinned copper saucepan, then drain. Put four ounces of butter in a sautoir, heat it well, add the beans and saute, seasoning with salt and chopped parsley; stir in a little veloute sauce (No. 415) and fresh butter, squeeze the juice of a lemon over, then serve.

(2700). Red Beans, Smothered (Haricots Rouges A L'E'Tuvee)

Steep a pound of red beans for six hours in cold water, drain, put them into a saucepan and moisten to double their height with cold water; add half a pound of blanched bacon, a carrot cut in four, and a bunch of parsley garnished with thyme and bay leaf. When the beans are three-quarters done, take out the carrots and herbs and put in one pound of small onions fried in clarified butter, also a pint of red wine; continue to boil until thoroughly done, then drain, and put them back into a sautoir and thicken with a little espagnole sauce (No. 414), seasoning with salt, pepper and chopped parsley. Dress the beans and surround them with the bacon cut up in slices. The red beans may be replaced by white or black beans.

(2701). White Beans, Thickened Maitre D'Hotel And Bretonne (Haricots Blancs Maitra D'Hotel Liee Et Bretonne)

Put a pound of dry white beans to soak in cold water for six hours; place them in a saucepan and cover to three times above their height with cold water; set this on the fire and withdraw the saucepan to the side of the range at the first boil; add to it two ounces of butter, let cook, and when they crush easily under the pressure of the finger drain and transfer to another saucepan; season with salt, prepared red pepper (No. 168) and nutmeg; add a little thickened maitre d'hotel butter and chopped parsley.

Bretonne

Add chopped onions, cooked colorless in butter, to the above, and instead of the maitre d'hotel butter substitute espagnole sauce (No. 414), finishing with chopped parsley.