sf wrote:

> 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.
>
Thank you SF, i buy whats in the Asian shopping area, the type of beans
i picked off the vine as a child. I have seen the very long very thin
type of "green bean" sold more commonly in Asian shopping areas but have
not tried them yet.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
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