(2825). String Beans A Lalbani (Haricots Verts A L'Albani)

String some medium-sized tender beans; cut them into lozenges, and boil in salted water placed in an untinned copper pan. Drain them off, saute in butter, and thicken with a little veloute (No. 415) and chicken glaze (No. 398), adding the juice of a lemon. Dress, bestrew with chopped parsley, and surround with triangular croutous (No. 51), on which lay quartered artichoke bottoms sauted in butter, and mingled with meat glaze (No. 402) and lemon juice.

(2826). String Beans A La Bourguignonne (Haricots Verts A La Bourguignonne)

Cut two ounces of onion into squares; blanch in boiling salted water, drain, and fry colorless in batter; add to it some lean unsmoked bacon cut in three-sixteenths of an inch squares, an equal quantity of lean cooked ham cut the same and fried in butter, also two pounds of cleaned string beans; fry until the latter have evaporated their moisture, seasoning with salt; moisten with a pint of stock (No. 194a), and as much red wine, and when the beans are done and the liquid reduced add a little espagnole sauce (No. 414), butter, lemon juice, and a small pinch of finely sliced chives.

(2827). String Beans A La Pettit (Haricots Verts A La Pettit)

Prepare and cook some string beans the same as with butter (No. 2829), but they should only be partly done; drain, wipe, and saute them in a sautoir with butter without allowing to attain color, then pour off the butter and substitute some good sweet cream; let simmer until this is almost reduced, seasoning with salt and nutmeg. Thicken when ready to serve with a thickening of egg-yolks, cream, and a small lump of fine fresh butter.

(2828). String Beans Smothered (Haricots Verts Etuves)

Choose string beans not too small but tender and fresh; cut them up and put them into a buttered sautoir, salting lightly; moisten to about their height with broth (No. 194a), cover the sauce pan, and cook the beans slowly, adding a little more broth as fast as it reduces. When the beans are done they should be dry, then baste them over with two or three spoonfuls of good thickened half-glaze sauce (No. 400): finish off the fire with some good fresh butter divided in small pats. Pour into a vegetable dish and serve.

(2829). String Beans With Butter (Haricots Verts Au Beurre)

If the beans be young and tender leave them whole; if large and yet tender, cut them in two or three lengthwise fillets; string and plunge the beans into boiling water in a copper pan; salt and cook them over a brisk fire without covering; keep them slightly hard: drain and throw in cold water, then spread them quickly on a cloth to wipe away all the moisture; put them at once into a vessel with fresh butter divided into small pieces, and stir them about with two forks without breaking, or else toss until the butter is dissolved; season and serve immediately.