Croustades Of Broad Bean

Shell the beans and drop into boiling salted water. Boil gently from fifteen minutes to half an hour. When tender pour the water away, and shake them in the saucepan over the fire with a little butter, or cream, pepper and salt; serve about six beans in a case of fried bread, and pour a little parsley sauce over.

Beans And Wine

Soak half a pound of dried beans overnight; the red are the best but haricot beans will do. After draining, place them in an enameled saucepan with an ounce of butter, a minced onion, one clove, a bouquet garni, and just enough clear stock to cover. Simmer slowly until the beans are tender but dry. After removing the bunch of herbs add half a teacupful of Burgundy or claret, a little pepper and salt, make very hot, and serve at once.

French Beans With Cheese Sauce

Cook the beans in the usual way, by throwing them in boiling salted water, in which a teaspoonful of sugar has been placed. If young, cook them whole, only removing the spines and pointed end, or if stock is used, place them in a pan which has been buttered, sprinkle with salt, and just cover them with stock. When tender place them on a hot dish, make a white sauce, with one-half ounce of butter and one-half ounce of flour, mixed with one-half pint of the stock in which the beans have been cooked, add a good pinch of salt and stir well, adding one well beaten egg and two tablespoonfuls of finely-grated cheese. Do not let the sauce boil after the egg has been added or it will curdle. Pour round the beans and serve.

French beans can also be served with Bechamel sauce or quite plainly with a small quantity of butter melted and run over them, with a shake of pepper and salt, or again with a plain melted butter sauce.