"Mr. Joseph Littleshoes Esq." > wrote in on
Aug Fri 2009 pm

> "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.

sesame seeds or sliced almonds toasted or not...work well with green beans.

well salted water is really required. Seems you can't add enough salt afterwards if the water wasn't
well salted.

--
Is that your nose, or are you eatting a banana? -Alan