Broad Beans

Fèves de marais

à l'Anglaise are boiled, and served with parsley and butter.

à la crème are boiled in milk with chopped parsley, and served in the sauce with cream.

à la Macédoine are cooked in stock and white wine with chopped mushrooms, shallots and parsley, and artichoke bottoms cut in dice.

à la Menton are served in Soubise sauce, garnished with little rolls of bacon breadcrumbed and fried, and croûtons sprinkled with grated cheese.

à la Romaine are stewed, and served with a puree of tomatoes.

à la Russe are served in horseradish sauce, garnished with strips of cheese pastry.

à la Viennoise are served in a white sauce with chopped ham and tarragon. Puree de feves is a puree of beans.

French Beans Haricots Verts

à l'Albany are cut in strips, boiled, and served with artichoke bottoms masked with cheese sauce.

Haricots Verts

à l'Anglaise are served with butter and chopped parsley. à l'Espagnole are dressed in Espagnole sauce with chopped ham and mushrooms. à la Maître d'hôtel are served with Maître d'hôtel sauce. au beurre noir are served with black-butter sauce. aux fines herbes are served in a butter sauce with chopped parsley and shallots. sautes are saute in butter with chopped parsley. Haricots panaches are French beans and haricot beans à la Milanaise in a cream sauce with grated Parmesan.

Haricot Beans Flageolets

à l'Allemande are green Flageolets boiled, and served in Allemande sauce.

à la bantu femme are dressed in bread sauce, and garnished with broiled mushrooms and little rolls of fried bacon.

à la Romaine are served in a savoury tomato sauce with grated cheese.

à la Venitienne are served in a white sauce with cream and lemon juice, and little strips of ham.

au jus are stewed in stock, and served in the sauce reduced to half glaze.

au petit beurre are saute in butter, and served with little pats of butter.

They may be dressed in many of the ways suggested for peas.

Haricots blancs

à la Bretonne are white haricot beans boiled, and served with Bretonne sauce.

à l'Indienne are curried, and served with rice.

à la moëlle are served with beef marrow and

Espagnole sauce.

Haricots blancs

à la Parisienne are dressed in a white sauce with mushrooms and white wine, and Strips of ham and of gherkins.

au jus are stewed in stock, and served with gravy or brown sauce.

en fricassée are served in a rich white sauce with chopped shallots and herbs.

en purée are dressed in a purée with stock, and garnished with croûtons.

Haricots rouges

à la Bourguig- are red haricot beans cooked in nonne stock with onions, and Burgundy or claret. à la Paysanne are dressed in a brown sauce with chopped and fried onion. Crème de haricots is a purée of haricots with cream.

Beetroot Betteraves

à la Char/reuse are sandwiches of a slice of onion between slices of yellow beetroot, dipped in batter and fried.

à la creme are slices of beetroot boiled in a white sauce with cream.

à la Poitevine are slices served in a brown sauce with onion and spice.

au vin are dressed with white wine and chopped and fried onion.

en salade are served cold, with fillets of anchovies, gherkins, young onions and hard-boiled egg cut in dice, chopped shallots and parsley, oil and vinegar.