949. String Beans a la Bretonne. — Cut a medium-sized onion in dice- shaped pieces, and place them in a saucepan with an ounce and a half of butter; let it get a good golden color on the stove for five minutes; then add a tablespoonful of flour. Stir well, and moisten it with a pint of white broth (No. 99). Stir well again, until it comes to a boil; season with half a pinch each of salt and pepper. Add the cooked string beans, with a clove of crushed garlic, to the sauce; cook for ten minutes; place in a hot dish; sprinkle a teaspoonful of chopped parsley over it, and serve. 950. Beans Panachees. — Place half a pint of cooked string beans (No. 945) and the same quantity of flageolets or Lima beans in asautoire with an ounce and a half of good butter; season with half a pinch each of salt and pepper; toss them well while cooking for five minutes. Place them in a hot dish; sprinkle a light pinch of chopped parsley over them, and send to the table. 951. Red Beans a la Bourguignonne. — Take a quart of sound red beans; pick out all the small stones that are likely to be mixed with them; wash them thoroughly, lay them in plenty of cold water, and let them soak for six hours. Drain, and put them in a saucepan, covering them with fresh water, adding an ounce of butter, a bouquet (No. 254), and a medium-sized onion with two cloves stuck in. Boil for twenty minutes, stirring in a good glassful of red wine; season with a pinch of salt and half a pinch of pepper✪ String Beans a la Bretonne, and let it cook again for forty-five minutes. Remove, take out the bouquet and onion, and place the beans in a hot, deep dish; decorate with six small glazed onions (No. 972) around the dish, and serve. Dried red beans, white beans, Lima beans, split dried peas, lentils, or any other kind of dried beans, should always be soaked six hours in fresh water before using them. 952. Fresh Lima Beans. — Take a quart of fresh, shelled Lima beans, or three quarts of unshelled; parboil them in salted water for about twenty minutes, then take them from the fire, drain, and let cool in fresh water. Drain again, and place them in a sautoire with an ounce and a half of good butter, seasoning with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Cook for five minutes, tossing well; then moisten with two tablespoonfuls of cream, adding a pinch of chopped parsley; mix well together, and serve. 953. Stuffed Lettuce. — Pick, clean, pare nicely, and wash thoroughly 298 THE TABLE. six lettuce-heads; parboil them for five minutes, drain them well, and fill the insides with godiveau (No. 221) or sausage forcemeat (No. 220). Tie each head, and put them in a sautoire, laying them down carefully, and adding a gill of Madeira sauce (No. 185), and a gill of white broth (No. 99). Season with half a pinch each of salt and pepper, cover with buttered paper, and cook in the oven for fifteen minutes. Arrange on a hot dish, untie, pour the sauce over, and serve. ✪ Spaghetti a la Gratin

AI-modernized reading of the original text

949. String Beans a la Bretonne. — Cut a medium-sized onion in diceshaped pieces, and place them in a saucepan with an ounce and a half of butter; let it get a good golden color on the stove for five minutes; then add a tablespoonful of flour. Stir well, and moisten it with a pint of white broth (No. 99). Stir well again, until it comes to a boil; season with half a pinch each of salt and pepper. Add the cooked string beans, with a clove of crushed garlic, to the sauce; cook for ten minutes; place in a hot dish; sprinkle a teaspoonful of chopped parsley over it, and serve. 950. Beans Panachees. — Place half a pint of cooked string beans (No. 945) and the same quantity of flageolets or Lima beans in a sautoire with an ounce and a half of good butter; season with half a pinch each of salt and pepper; toss them well while cooking for five minutes. Place them in a hot dish; sprinkle a light pinch of chopped parsley over them, and send to the table. 951. Red Beans a la Bourguignonne. — Take a quart of sound red beans; pick out all the small stones that are likely to be mixed with them; wash them thoroughly, lay them in plenty of cold water, and let them soak for six hours. Drain, and put them in a saucepan, covering them with fresh water, adding an ounce of butter, a bouquet (No. 254), and a medium-sized onion with two cloves stuck in. Boil for twenty minutes, stirring in a good glassful of red wine; season with a pinch of salt and half a pinch of pepper, and let it cook again for forty-five minutes. Remove, take out the bouquet and onion, and place the beans in a hot, deep dish; decorate with six small glazed onions (No. 972) around the dish, and serve. Dried red beans, white beans, Lima beans, split dried peas, lentils, or any other kind of dried beans, should always be soaked six hours in fresh water before using them. 952. Fresh Lima Beans. — Take a quart of fresh, shelled Lima beans, or three quarts of unshelled; parboil them in salted water for about twenty minutes, then take them from the fire, drain, and let cool in fresh water. Drain again, and place them in a sautoire with an ounce and a half of good butter, seasoning with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Cook for five minutes, tossing well; then moisten with two tablespoonfuls of cream, adding a pinch of chopped parsley; mix well together, and serve. 953. Stuffed Lettuce. — Pick, clean, pare nicely, and wash thoroughly six lettuce-heads; parboil them for five minutes, drain them well, and fill the insides with godiveau (No. 221) or sausage forcemeat (No. 220). Tie each head, and put them in a sautoire, laying them down carefully, and adding a gill of Madeira sauce (No. 185), and a gill of white broth (No. 99). Season with half a pinch each of salt and pepper, cover with buttered paper, and cook in the oven for fifteen minutes. Arrange on a hot dish, untie, pour the sauce over, and serve.

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String Beans a la BretonneBeans PanacheesRed Beans a la BourguignonneFresh Lima BeansStuffed LettuceSpaghetti a la Gratin

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