797. Preserved Garden-Beans

Shell the beans when they are about half an inch long, and blanch them, put them into bottles, with a bunch of savory in each, close the bottles hermetically, and proceed according to the directions for preserving asparagus; leave them in the bain marie one hour and a half. If you wish to preserve them in their coats, take care to put them into bottles the moment they are shelled, as they change colour so quickly; an hour in "the bain marie is enough.798. - STEWED BEANS.

Boil them in water in which a lump of butter has been placed, preserve them as white as you can, chop a few sweet herbs with some parsley very fine, stew them in a pint of the water in which the leaves have been boiled, to which a quarter of a pint of cream has been added; stew until quite tender, then add the beans, stew five minutes, thicken with butter and flour.

799. Puree Of White Beans

Chop some onions and fry them lightly in a little butter and flour, and moisten with a tea-spoonful of broth; let the onions be done; boil the beans in this for half an hour, season them well,' use brown pepper, and strain them through a tammy; reduce the puree over a brisk fire, take off the white scum, and before you serve refine it with a bit of fresh butter and two spoonfuls of thick cream, garnish it with fried crust of bread, this may be made brown by frying the onions brown.

800. Beans Boiled

Boil in salt and water, with a bunch of savory, drain, and then put them into a stewpan with five spoonfuls of sauce tournee reduced, the yolk of three eggs and a little salt, add a piece of fresh butter, and stir it constantly till of a proper thickness.

801. Windsor Beans

They should be young and shelled only just previous to cooking, salt the water in which they are to be cooked, and when boiling throw in the beans; when tender drain in a cullender, send to table with plain melted butter, or parsley and butter. They usually accompany bacon or boiled pork to table.