dripping, and let them cook again till done, which
you can make sure of by pressing one between your
finger and thumb, and if tender the beans are ready.
Now strain them off and save the liquor, which is
a most excellent basis for many kinds of soup (indeed,
few English women appear to know that haricot soup
made precisely like our national peas soup is a capital
variante on that deservedly popular winter puree).
The beans are now ready to be served in a variety of
ways. Ex. gra. : Brown delicately a minced (medium
sized) onion✪ Beans, Haricot, Dried in loz. of clarified dripping, then at once
stir in the beans, dusting them with a little sifted flour,
stirring and moistening them gradually with one
or two spoonfuls of the liquor they were cooked in,
then let them cook gently at the side of the fire, in a
covered pan, for ten to fifteen minutes, and serve as
stewed haricots, or H. a la Lyonnaise. Or, stir the
strained beans in a clean pan with ^oz. or so of butter,
tossing them in this, and adding a tablespoonful of
veloutc sauce, white pepper and salt, and at the last
the yolks of one or more eggs,- and serve as H.
Monceaux. Or, stir to the strained beans two or
three tablespoonfuls of any good gravy, till it is all
quite hot, adding at the last |oz, of fresh butter,
and serve very hot, as H. au jus. If the beans are
served as in the preceding recipe, only using veloutc,
bechamel, or melted butter for the gravy, moistening
it at the last with a good pat of maitre d’hotel butter,
the beans are known as H. a la Francaise, or <)■ la
maitre d'hotel. Prepared according to any of these
recipes they are excellent as a separate vegetable,
whilst, if arranged, when drained, round a well
VEGETABLES.
33
roasted joint of mutton, and generously moistened
with the gravy from the meat, they have the heartiest
approval of no less an authority than Sir H. Thompson,
and it may be added also of most people who try
them.
Haricot Pudding. — Haricots, like lentils, &c.,
can he cooked in exactly the same way as the commoner
peas pudding, which, however, they excel in delicacy.
au lard. — Cut some bacon (or ham) into
dice, and toss it in butter for a few minutes, then stir
in the drained beans, season with pepper and salt,
and serve when very hot.
puree. — When the beans are cooked and
drained rub them through a hair sieve, moistening
it with a little stock, season to taste and use.
Beetroot {Betterave). — These are usually boiled
thus : Wash the roots well, but be careful not to
chip or break them in any way (a knife must on no
account be used), or the juice will run, and the beet
will be left colourless and flavourless^ When perfectly
clean put it on in a panful of boiling, slightly salted
water, and cook it for one and a half to two hours,
according to size. When cooked the skin is peeled
off, and the root sliced, when it may be served hot with
either a poulette sauce (veloute sauce, to which at the
last are added the yolks of two eggs — for a pint of
sauce — and at the very last ^oz. of fresh butter broken
up very small, with a drop or two of essence of mush-
rooms) or (i la creme, i.e., heat some cold cooked
beetroot in a little nice stock or milk ; when hot lay
the beet on a hot dish, thicken the stock with a yolk
of egg and cream liaison, and serve it over the hot
D
VEGETABLES.
:u ✪ Beetroot
Page 17 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
dripping, and let them cook again till done, which you can make sure of by pressing one between your finger and thumb, and if tender the beans are ready. Now strain them off and save the liquor, which is a most excellent basis for many kinds of soup (indeed, few English women appear to know that haricot soup made precisely like our national peas soup is a capital variant on that deservedly popular winter puree). The beans are now ready to be served in a variety of ways. Ex. gra. : Brown delicately a minced (medium sized) onion in loz. of clarified dripping, then at once stir in the beans, dusting them with a little sifted flour, stirring and moistening them gradually with one or two spoonfuls of the liquor they were cooked in, then let them cook gently at the side of the fire, in a covered pan, for ten to fifteen minutes, and serve as stewed haricots, or H. a la Lyonnaise. Or, stir the strained beans in a clean pan with ^oz. or so of butter, tossing them in this, and adding a tablespoonful of veloutc sauce, white pepper and salt, and at the last the yolks of one or more eggs,- and serve as H. Monceaux. Or, stir to the strained beans two or three tablespoonfuls of any good gravy, till it is all quite hot, adding at the last 1/2 oz. of fresh butter, and serve very hot, as H. au jus. If the beans are served as in the preceding recipe, only using veloutc, bechamel, or melted butter for the gravy, moistening it at the last with a good pat of maitre d’hotel butter, the beans are known as H. a la Francaise, or à la maitre d'hôtel. Prepared according to any of these recipes they are excellent as a separate vegetable, whilst, if arranged, when drained, round a well
roasted joint of mutton, and generously moistened with the gravy from the meat, they have the heartiest approval of no less an authority than Sir H. Thompson, and it may be added also of most people who try them.
Haricot Pudding. — Haricots, like lentils, &c., can he cooked in exactly the same way as the commoner peas pudding, which, however, they excel in delicacy.
au lard. — Cut some bacon (or ham) into
dice, and toss it in butter for a few minutes, then stir in the drained beans, season with pepper and salt, and serve when very hot.
puree. — When the beans are cooked and
drained rub them through a hair sieve, moistening it with a little stock, season to taste and use.
Beetroot {Betterave). — These are usually boiled thus : Wash the roots well, but be careful not to chip or break them in any way (a knife must on no account be used), or the juice will run, and the beet will be left colourless and flavourless^ When perfectly clean put it on in a panful of boiling, slightly salted water, and cook it for one and a half to two hours, according to size. When cooked the skin is peeled off, and the root sliced, when it may be served hot with either a poulette sauce (veloute sauce, to which at the last are added the yolks of two eggs — for a pint of sauce — and at the very last ^oz. of fresh butter broken up very small, with a drop or two of essence of mushrooms) or (i la creme, i.e., heat some cold cooked beetroot in a little nice stock or milk ; when hot lay the beet on a hot dish, thicken the stock with a yolk of egg and cream liaison, and serve it over the hot
Records on this page
Beans, Haricot, DriedStewed HaricotsBeetroot