In article >,
"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.

I have saute'd green beans in the past and have been pleased with the
results. Note tho' that I don't steam or boil them first; They are
tossed into the cast iron skillet fresh.

And I add just a touch of granulated garlic to the above recipe...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe: