1185. WHITE HARICOT-BEANS, A LA MAITRE D'HOTEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. If the haricot-beans are in a dried state, steep them in cold water for at least six hours.
  2. Put a large stewpan, half filled with water, on the stove-fire to boil.
  3. Throw in the beans, with a pat of butter and a little salt, and allow them to boil until they are quite tender.
  4. Drain the beans in a colander.
  5. Put the drained beans into a stewpan with about 6 oz. of fresh butter, a little pepper and salt, some chopped parsley, and lemon-juice.
  6. Toss them whole well together over a stove-fire until well mixed.
  7. Dish them up with croûtons around them, and serve.
Original Text
1185. WHITE HARICOT-BEANS, A LA MAITRE D'HOTEL. These are seldom to be met with in England, except in a dried state; when procurable, they should be treated in the following manner:— Put a large stewpan, half filled with water, on the stove-fire to boil; then throw in the beans, with a pat of butter and a little salt, and allow them to boil until they are become quite tender; drain them in a colander; then put them into a stewpan with about 6 oz. of fresh butter, a little pepper and salt, some chopped parsley, and lemon-juice; toss them whole well together over a stove-fire until well mixed; then dish them up with croûtons round them, and serve. Note.—When the haricot-beans are in a dried state, they should be steeped in cold water for six hours at least, previously to their being dressed for the table, and must be boiled in cold water; in all other respects, finish them in the above manner.
Notes
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