348. String-Beans Sautes. Prepare and cook your beans as the foregoing. Put in a saucepan three ounces of butter, a pinch of salt, the juice of a lemon, a tablespoonful of chopped parsley, and six table- spoonfuls of sauce Allemande✪ String-Beans Sautes (Art. 81) ; mix all well together, pour over your beans, and serve hot. 349. Beans Panaches. Prepare a pint and a half of string-beans, as the preceding ; put in a saucepan two quarts of water, a good pinch of salt, 128 FRENCH DISHES. and boil them until tender. Take the same of white beans, which boil ; drain them both and put them in a saucepan together, adding a pinch of salt, three ounces of butter, the juice of a lemon, and a table- spoonful of chopped parsley ; when very hot, serve. v 350- White Beans Sautes. Boil three pints of beans as the foregoing, and, when they are thor- oughly done, drain them and put them in a sauce- pan with three ounces of butter, a pinch of salt and pepper, a tablespoonful of chopped parsley✪ Beans Panaches, and the juice of half a lemon ; serve very hot. You may also add, after removing your saucepan from the fire, the yolks of two eggs well mixed in two table- spoonfuls of milk or cream. 351. Dried Beans. Soak, the night before they are required to use, three pints of dried beans, and proceed as for the preceding. The time required to cook them depends on the quality of your beans. 352. Puree of Dried Beans. Soak in water for twelve hours a quart of dried beans, drain them, and put them in a saucepan with boiling water and a little salt. When thoroughly cooked, press them through a sieve, and then put them in a saucepan with three ounces of butter✪ Puree of Dried Beans ; when very hot, serve. * 353- Red Beans. Soak in water for twelve hours three pints of red beans ; then boil them in two quarts of water, with an onion, a carrot, a pinch of sugar and pepper, several branches of parsley, in- closing two cloves, two branches of thyme, tied all together, half a pound of bacon, and half a pint of red wine✪ Red Beans ; when your beans have absorbed all moist- VEGETABLES. I20 ure, remove your carrot, onion, and branch of pars- ley, add two ounces of butter, and serve, with the bacon cut in slices, around your beans. 354. Windsor Beans. Put three pints of very small Windsor beans in two quarts of boiling water, a good pinch of salt, and a branch of savory herb. When your beans are thoroughly cooked, drain them and put them in a saucepan, with a pinch of salt, pepper, sugar, nutmeg, and a tablespoonful of savory herb chopped very fine. Mix two eggs in two tablespoonfuls of milk or cream, and add them to your beans, after having taken them off the fire. If, instead of small beans, you have large ones, the skin or peel must be removed. 355. Windsor Beans a l'Anglaise. Prepare and cook your beans as the foregoing, and, just be- fore serving, add a tablespoonful of mint chopped very fine. 356. Puree of Windsor Beans. Boil three quarts of Windsor beans in consomme (Art. 1), with a bunch of savory herb, and a little salt ; when thoroughly done, press them through a sieve, and then put them in a saucepan on the fire with three ounces of butter, a pinch of sugar✪ Windsor Beans, and two wine- glasses of good cream. Serve very hot, garnished with pieces of bread fried in butter.

AI-modernized reading of the original text

348. String-Beans Sautes. Prepare and cook your beans as the foregoing. Put in a saucepan three ounces of butter, a pinch of salt, the juice of a lemon, a tablespoonful of chopped parsley, and six tablespoonfuls of sauce Allemande (Art. 81) ; mix all well together, pour over your beans, and serve hot. 349. Beans Panaches. Prepare a pint and a half of string-beans, as the preceding ; put in a saucepan two quarts of water, a good pinch of salt, and boil them until tender. Take the same of white beans, which boil ; drain them both and put them in a saucepan together, adding a pinch of salt, three ounces of butter, the juice of a lemon, and a tablespoonful of chopped parsley ; when very hot, serve. v 350- White Beans Sautes. Boil three pints of beans as the foregoing, and, when they are thoroughly done, drain them and put them in a saucepan with three ounces of butter, a pinch of salt and pepper, a tablespoonful of chopped parsley, and the juice of half a lemon ; serve very hot. You may also add, after removing your saucepan from the fire, the yolks of two eggs well mixed in two tablespoonfuls of milk or cream. 351. Dried Beans. Soak, the night before they are required to use, three pints of dried beans, and proceed as for the preceding. The time required to cook them depends on the quality of your beans. 352. Puree of Dried Beans. Soak in water for twelve hours a quart of dried beans, drain them, and put them in a saucepan with boiling water and a little salt. When thoroughly cooked, press them through a sieve, and then put them in a saucepan with three ounces of butter ; when very hot, serve. * 353- Red Beans. Soak in water for twelve hours three pints of red beans ; then boil them in two quarts of water, with an onion, a carrot, a pinch of sugar and pepper, several branches of parsley, inclosing two cloves, two branches of thyme, tied all together, half a pound of bacon, and half a pint of red wine ; when your beans have absorbed all moist- ure, remove your carrot, onion, and branch of parsley, add two ounces of butter, and serve, with the bacon cut in slices, around your beans. 354. Windsor Beans. Put three pints of very small Windsor beans in two quarts of boiling water, a good pinch of salt, and a branch of savory herb. When your beans are thoroughly cooked, drain them and put them in a saucepan, with a pinch of salt, pepper, sugar, nutmeg, and a tablespoonful of savory herb chopped very fine. Mix two eggs in two tablespoonfuls of milk or cream, and add them to your beans, after having taken them off the fire. If, instead of small beans, you have large ones, the skin or peel must be removed. 355. Windsor Beans a l'Anglaise. Prepare and cook your beans as the foregoing, and, just before serving, add a tablespoonful of mint chopped very fine. 356. Puree of Windsor Beans. Boil three quarts of Windsor beans in consomme (Art. 1), with a bunch of savory herb, and a little salt ; when thoroughly done, press them through a sieve, and then put them in a saucepan on the fire with three ounces of butter, a pinch of sugar, and two wineglasses of good cream. Serve very hot, garnished with pieces of bread fried in butter.

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String-Beans SautesBeans PanachesWhite Beans SautesPuree of Dried BeansRed BeansWindsor BeansWindsor Beans a l'AnglaisePuree of Windsor Beans

French dishes for American tables