"Haricots Vert - French Green Beans."

Is the citation in Escoffier's Le Guide Culinaire. I translate it
"Green Beans" but otherwise follow the recipe as closely as i can. Going
so far as to go to the market very early to get the "Green Beans" off
the truck.

Haricots Verts
--------------

"French beans are one of the finest of all the vegetables but they need
to be prepared with the greatest possible care. Their quality is such
that they are nearly always good in spite of the faulty preparation they
so often receive.

French beans should be used very fresh and must not be cooked for too
long in boiling salted water. They are best when still a little firm to
the bite but not, of course, the least bit hard.

They should not be refreshed after cooking, it being sufficient to toss
them in a pan on the stove to evaporate excess moisture. After
seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
1 lb. 2 oz. of beans and toss over to coat them.

Note: Chopped parsley should not be used on French beans unless it is
very tender, freshly picked and chopped at the last moment."

I do sometimes wonder if the French cut of green beans is whats being
refered to.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
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