On Fri, 14 Aug 2009 17:51:44 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>"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.

Haricots Vert are a type of green bean. They are straight, thin and
very tender. I've seen them sold fresh from time to time, but mainly
I see them in the frozen section at Trader Joe's. IMO: You could
substitute young Blue Lake beans.

--
I love cooking with wine.
Sometimes I even put it in the food.