Beans, flageolets

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
Dried Flageolets
  1. When dried, blanch the beans for five minutes in boiling salt and water.
  2. Drain the beans and throw them into cold water.
  3. Rinse them well in the cold water and drain again.
  4. Boil them in fresh salted water until quite tender.
  5. Pour off the water.
  6. Toss the beans for a few minutes with butter, pepper, and salt.
  7. If properly cooked, they ought to be quite glossy.
Serving Suggestions
  1. They can also be served, when cooked, with any sauce to taste.
Fresh Flageolets
  1. When used fresh (i.e., when too old to serve in the pod, though still green), cook them precisely like peas.
  2. Omit the sprig of mint when cooking fresh beans.
Original Text · last edited 4 days ago
Beans, flageolets.—These, when dried, should be blanched for five minutes in boiling salt and water, then drained and thrown into cold water, well rinsed in this, and again drained off; now boil them in fresh salted water till quite tender, when you pour off the water, and toss them for a few minutes with butter, pepper and salt. If properly cooked they ought to be quite glossy. They can also be served, when cooked, with any sauce to taste. When used fresh, i.e., when too old to serve in the pod, though still green, they are cooked precisely like peas, only omitting the spray of mint.
Notes
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