788. French Beans

When very young the ends and stalks only should be removed, and as they are done thrown into cold spring water; when to be dressed put them in boiling water which has been salted with a small quantity of common salt, in a quarter of an hour they will be done, the criterion is when they become tender, the saucepan should be left uncovered, there should not be too much water, and they should be kept boiling rapidly.

When they are at their full growth the ends and strings should be taken off and the bean divided lengthways and across, or according to the present fashion slit diagonally or aslant.

A small piece of soda a little larger than a good sized pea, if put into the boiling water with the beans, or with any vegetables, will preserve that beautiful green which it is so desirable for them to possess when placed upon the table.

789. French Beans -To Keep

Gather them, string them, and put them into bottles, if large cut them, shake the bottle, the beans may lie close, and proceed as with Windsor beans; white beans are done in the same manner, but they must not be gathered until the shell has turned yellow, they must be two hours in the bainmarie; one hour is enough for the green.

790. French Beans - To Keep

Gather them on a dry day, and lay them in the sun, keep them in a dry place in papers; before you use them put them in warm water.

791. French Beans A La Ma1tre D'Hotel

Prepare your beans as for boiling; put into a stewpan a piece of butter, shred parsley, and green onions, when the butter is melted add the French beans, turn them a few times over the fire, shake in some flour, and moisten with a little good stock well seasoned; boil till the sauce is consumed, then put the in yolks of three eggs, beat up with some milk, and add a little vinegar. Cullis of veal gravy may be used instead of the eggs.

792. French Beans A La Bretonne

Cut an onion or two into dice and put them in a saucepan with some butter over a stove; when they begin to brown, add some espagnole or a pinch of flour; as soon as the onions and flour are sufficiently done moisten them with a spoonful of good gravy, season with salt and whole pepper; reduce this sauce, and having boiled the beans put them into it and simmer all together.

793. French Beans A La Francaise

Clean, cut, string, and boil them, drain them well, and then place them in a stewpan without water, hold them over the fire until the whole of the moisture has evaporated and they are quite hot. Cut a quarter of a pound of fresh butter into small pieces, put it to the beans, and when it is melted pepper it with white pepper, sprinkle a little salt, squeeze half a lemon over it, toss over the fire and serve hot.

794. French Beans En Allumette

Wash, pick, and blanch your beans, throw them into cold water, cut off the ends, and finish boiling them with a little brandy, drain them, dip in butter, and fry them of a light colour, whilst hot spread sugar over and glaze them.

795. French Beans Fricaseed

Boil almost tender, strain and put into a stewpan with a tea-cupful of white gravy; add two spoonfuls of cream, thicken with a little butter and flour, let it simmer for a few minutes, season, and serve.

796. French Beans - Salad

Boil them, simply, drain them, and let them cool; put them in a dish, and garnish with parsley, pimpernel, and tarragon, dress like other salads.