160. GARNISH OF WHITE HARICOT BEANS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 60 min Total: 60 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

For cooking dried beans

a pint of dried haricot beans ↝ Green beans, raw [String beans]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
two quarts of cold water ↝ Water, tap [Tap water]

For finishing the dish

a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a gravy-spoonful of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]

Instructions (5)

When fresh haricot beans are not procurable, get a pint of dried haricot beans, and steep them in cold water for twelve hours.
Let them be washed and placed in a stewpan with a pat of butter, minionette pepper, salt, and two quarts of cold water.
Set them to boil gently by the side of a stove for about an hour.
When done drain them on to a sieve, place them in a clean stewpan with a pat of butter, a gravy-spoonful of white sauce, a little pepper and salt, lemon-juice, and a spoonful of chopped and blanched parsley.
Shake them well together over the fire, and serve.

Original Text

160. GARNISH OF WHITE HARICOT BEANS.
Fresh white haricot beans, in their proper season, form a very excellent change among the more ordinary vegetables. Its cultivation is, however, much neglected by gardeners in England.
When fresh haricot beans are not procurable, get a pint of dried haricot beans, and steep them in cold water for twelve hours; let them be washed and placed in a stewpan with a pat of butter, minionette pepper, salt, and two quarts of cold water; set them to boil gently by the side of a stove for about an hour; when done drain them on to a sieve, place them in a clean stewpan with a pat of butter, a gravy-spoonful of white sauce, a little pepper and salt, lemon-juice, and a spoonful of chopped and blanched parsley; shake them well together over the fire, and serve.

Notes

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