Gumbo Aux Fines Herbes - Stewed Okra With Fine Herbs

Cut both ends from 3 dozen dwarf okra, put them in a pan with 2 ounces of butter and 2 gills of chicken broth; season with salt and red pepper; simmer over a slow fire for 30 minutes, and when done add some chopped parsley, chervil and chives.

Haricots Verts A L'anglaise - String Beans, English Fashion

Break off the ends of the beans, taking with them the strings, being careful to remove all the stringy part.

Wash them and throw them into lightly salted water, allow to cook slowly (without covering the pan) until done; then drain. Arrange in a vegetable dish, and lay on the top small pats of fresh butter, and serve.

Note. - It is impossible to obtain always the same kind of string beans; sometimes they are tough and stringly; at other times they are young and tender, with barely any strings.

At one time during my experience at the Union Club, we had quite some trouble in freeing the beans from their strings, and yet leave the beans whole, as the majority of the members wished to have them served. At length the idea struck me to boil the beans before stringing. Success was assured, and thereafter we had no more complaints.

Haricots Verts A La Grecque - String Beans, Greek Fashion

Have 3 pounds of string beans free from their strings; parboil them for 15 minutes, and refresh under running water.

Fry 2 finely sliced onions in 2 ounces of butter, without allowing them to take color; moisten with I gill of consomme and 2 gills of tomato sauce; add the beans, and finish to cook slowly. Season to taste, and finish with a small pat of butter before serving.

Note. - When the beans are cooked, the sauce should be reduced to good consistency.

Haricots Verts Et Mais A La Creme - String Beans And Corn In Cream

Cut the kernels of 6 ears of cooked corn lengthwise from end to end, and with the back of the knife press out the corn. (The result of this procedure is that the corn becomes hulled, and consequently of easier digestion.)

Put the corn into a saucepan with sufficient quantity of string beans, moisten with I gill of cream, heat well, thicken with a little Bechamel sauce, and season with salt and pepper; add I ounce of butter before serving.

Haricots Verts A La Russe - String Beans, Russian Fashion

Prepare the string beans as for Greek Fashion, but instead of tomato sauce moisten with cream and finish with a pat of butter and a little lemon juice.

Haricots Verts Maitre D'hotel - String Beans, Maitre D'hotel

Cook the string beans as for English Fashion. Heat a piece of butter in a saute pan, toss the beans therein, season with salt and pepper, add some chopped parsley, and finish with a few drops of lemon juice.

Haricots Panaches - Mixed Beans

For this dish string beans are indispensable. To these may be added French flageolets and white or Lima beans. The beans are cooked before being mixed, and then tossed in butter.