1171. FRENCH-BEANS, A LA MAITRE D'HOTEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Pick and string the beans, cut them up, and shred each bean into three or four strips.
  2. Wash them in plenty of water, drain them in a colander, and throw them into a stewpan containing boiling water and a handful of salt.
  3. Boil them briskly until they become tender.
  4. Drain them in a colander, then immerse them in cold water for five minutes, and drain upon a napkin to absorb all the moisture.
Sauce Preparation
  1. Put a gravy-spoonful of Béchamel or Suprême sauce into a stewpan with four ounces of fresh butter, a table-spoonful of chopped and parboiled parsley, a very little nutmeg, mignonette-pepper, salt, and the juice of half a lemon.
  2. Stir these well together over the stove-fire.
  3. When perfectly mixed, throw in the beans, and toss the whole together over the fire until quite hot.
Serving
  1. Dish them up with a border of croûtons round them and serve.
Original Text
1171. FRENCH-BEANS, A LA MAITRE D'HOTEL. Pick and string the beans, cut them up, and shred each bean into three or four strips; wash them in plenty of water, drain them in a colander, and throw them into a stewpan containing boiling water and a handful of salt, and boil them briskly until they become tender; they must be drained in a colander, then immersed in cold water for five minutes, and drained upon a napkin to absorb all the moisture. Next, put a gravy-spoonful of Béchamel or Suprême sauce into a stew- pan with four ounces of fresh butter, a table-spoonful of chopped and parboiled parsley, a very little nutmeg, mignonette-pepper, salt, and the juice of half a lemon; stir these well together over the stove-fire, and when perfectly mixed throw in the beans, and toss the whole together over the fire until quite hot; then dish them up with a border of croûtons round them and serve.
Notes
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