Remove the comers and strings of a pound of French beans; boil and drain them as previously described. Meanwhile have ready in a stewpan a gill of either Bechamel or Supreme sauce, with two ounces of fresh butter, a teaspoonful of blanched and chopped parsley, seasoned with salt, pepper, and grated nutmeg, well mixed together over the fire ; then add the beans, toss the whole well together, and when quite hot squeeze the juice of half a lemon✪ French Beans à la Harbe d'Hôtel over, toss again, and serve. 778. DRIED WHITE HARICOT BEANS. Soak one pound of dried haricot beans, in plenty of cold water, for about twelve hours previous to cooking, then pick out all the imperfect ones and throw the best into a stewpan with three quarts of cold water and a table- spoonful of salt Boil with the stewpan covered till ten- der, drain the water through a colander and return the beans in the pan, with three ounces of fresh butter and a teaspoonful of chopped parsley; season with salt and pepper, and moisten with a little broth or the liquor of the beans ; toss the beans till the butter is melted, and serve. 774. HARICOT BEANS, HOUSEWIFE STYLE. Soak a pound of haricot beans as in No. 773, cook them in salt water for a quarter of an hour, and drain in the usual way. In the meantime have ready hot in a stewpan a pint of mutton gravy, seasoned with salt✪ Dried White Haricot Beans, pepper, and nutmeg ; put the beans in it, and continue the cooking till tender, add an ounce of fresh butter, and serve. Note, — Plain boiled haricot beans are also served as a salad; in that case they should be cold, and seasoned PRACTICAL HOUSEHOLD COOKERY. 379 with oil, vinegar, salt, pepper, and a teaspoouful of either chopped parsley, tarmgon, or ohevril, 775. BROAD BEANS A LA POULETTE. Boil in plenty of water till tender, with a good pinch of salt in it, two pounds of freshly shelled broud beans. Drain, and remove their skin ; then stir in the same stew- pan for three minutes over the fire, half an ounce of butter, with a similar quantity of flour, and make a liaison with the yolks of two eggs, half a gill of cream, nnd another half ounce of butter. When properly thickened, add the beans to the sauce, with a small teaspoonful of pounded sugar✪ Broad Beans à la Poulette ', toss the stewpan to mix well, and serve. Note, — Broad beans can also be prepared a la maiti-e d'hotel, and in the same manner as haricot beans, for which see above. 776. PUR^E OF BROAD BEANS. Boil till tender two pounds of broad beans, and drain them as described, then rub them with a wooden spoon over a fine wire sieve, and return the pur^e to the stewpan, with either a gill of cream, Bechamel sauce, or a good gravy, and two ounces of butter✪ Purée of Broad Beans ; stir the contents over the fire till hot, and serva 777. LENTILS A LA HAITRE D'HdTEL. Soak for about four hours and wash one pound of lentils, and boil them in about two quarts of water and a dessert- spoonful of salt till done, then drain them in the usual way. Meanwhile prepare a quarter of a pound of mattre d'hdtel butter, to which mix a tablespoonful or two of the liquor in which the lentils were boiled✪ Lentils à la Maître d'Hôtel ; add these to the sauce, toss them up till hot and well-mixed, and serve. 380 PRACTICAL HOUSEHOLD COOKERY. 778. LENTILS^ HOUSEWIFE STYLE. Wiusli, cook, and drain a pound of lentUs, as in No. 777. Meanwhile cut about two ounces of streaky bacon (free from rind) in very small dice, and fry them with half an ounce of butter for three minutes. When the lentils have been properly drained, return them to the stewpan with either a gill of Espagnole sauoe or good gravy; add the bacon to it, stir, and serve. 779. STUFFED TOMATOES A LA PROVENgALE.

AI-modernized reading of the original text

Remove the comers and strings of a pound of French beans; boil and drain them as previously described. Meanwhile have ready in a stewpan a gill of either Bechamel or Supreme sauce, with two ounces of fresh butter, a teaspoonful of blanched and chopped parsley, seasoned with salt, pepper, and grated nutmeg, well mixed together over the fire ; then add the beans, toss the whole well together, and when quite hot squeeze the juice of half a lemon over, toss again, and serve. 778. DRIED WHITE HARICOT BEANS. Soak one pound of dried haricot beans, in plenty of cold water, for about twelve hours previous to cooking, then pick out all the imperfect ones and throw the best into a stewpan with three quarts of cold water and a tablespoonful of salt Boil with the stewpan covered till tender, drain the water through a colander and return the beans in the pan, with three ounces of fresh butter and a teaspoonful of chopped parsley; season with salt and pepper, and moisten with a little broth or the liquor of the beans ; toss the beans till the butter is melted, and serve. 774. HARICOT BEANS, HOUSEWIFE STYLE. Soak a pound of haricot beans as in No. 773, cook them in salt water for a quarter of an hour, and drain in the usual way. In the meantime have ready hot in a stewpan a pint of mutton gravy, seasoned with salt, pepper, and nutmeg ; put the beans in it, and continue the cooking till tender, add an ounce of fresh butter, and serve. Note, — Plain boiled haricot beans are also served as a salad; in that case they should be cold, and seasoned with oil, vinegar, salt, pepper, and a teaspoouful of either chopped parsley, tarragon, or chervil, 775. BROAD BEANS A LA POULETTE. Boil in plenty of water till tender, with a good pinch of salt in it, two pounds of freshly shelled broad beans. Drain, and remove their skin ; then stir in the same stewpan for three minutes over the fire, half an ounce of butter, with a similar quantity of flour, and make a liaison with the yolks of two eggs, half a gill of cream, nnd another half ounce of butter. When properly thickened, add the beans to the sauce, with a small teaspoonful of pounded sugar ', toss the stewpan to mix well, and serve. Note, — Broad beans can also be prepared a la maiti-e d'hotel, and in the same manner as haricot beans, for which see above. 776. PUR^E OF BROAD BEANS. Boil till tender two pounds of broad beans, and drain them as described, then rub them with a wooden spoon over a fine wire sieve, and return the puree to the stewpan, with either a gill of cream, Bechamel sauce, or a good gravy, and two ounces of butter ; stir the contents over the fire till hot, and serva 777. LENTILS A LA HAITRE D'HdTEL. Soak for about four hours and wash one pound of lentils, and boil them in about two quarts of water and a dessertspoonful of salt till done, then drain them in the usual way. Meanwhile prepare a quarter of a pound of mattre d'hdtel butter, to which mix a tablespoonful or two of the liquor in which the lentils were boiled ; add these to the sauce, toss them up till hot and well-mixed, and serve. 778. LENTILS^ HOUSEWIFE STYLE. Wash, cook, and drain a pound of lentUs, as in No. 777. Meanwhile cut about two ounces of streaky bacon (free from rind) in very small dice, and fry them with half an ounce of butter for three minutes. When the lentils have been properly drained, return them to the stewpan with either a gill of Espagnole sauoe or good gravy; add the bacon to it, stir, and serve. 779. STUFFED TOMATOES A LA PROVENgALE.

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French Beans à la Harbe d'HôtelStuffed Tomatoes à la ProvençaleDried White Haricot BeansHaricot Beans, Housewife StyleBroad Beans à la PoulettePurée of Broad BeansLentils à la Maître d'HôtelLentils, Housewife Style

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