Haricots Blancs

Ingredients

• plenty of boiling water
• some salt
• a small bit of butter
• two or three ounces of fresh butter
• a small dessertspoonful of chopped parsley
• the strained juice of half a lemon

Method

1. 1

   Soak dried beans, boil in salted water, drain, and toss with butter, parsley, salt, pepper, and lemon juice.

2. 2

   Serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 307. The excerpt below is the record exactly as published.

HARICOTS BLANCS. The haricot blanc is the seed of a particular kind of French bean, of which we find some difficulty in ascertaining the English name, for though we have tried several which resembled it in appearance, we have found their flavour, after they were dressed, very different, and far from agreeable. The large white Dutch runner, is, we believe, the proper variety for cooking ; at least we have obtained a small quantity under that name, which approached much more nearly than any others we had tried to those which we had eaten abroad, The haricots, when fresh may be thrown into plenty of OflAP. XVII.] VEGETABLES. 839 boiling water, with some salt and a small bit of butter; if dry, they must be previously soaked for an hour or two, put into cold water, brought to boil gently, and simmered until they are tender, for if boiled fast the skins will burst before the beans are done. Drain them thoroughly from the water when they are ready, and lay them into a clean saucepan over two or three ounces of fresh butter, a small dessertspoonful of chopped parsley, and sufficient salt and pepper to season the whole ; then gently shake or toss the beans until they are quite hot and equally covered with the sauce ; add the strained juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.