Omelet wrote:
> In article ,
> 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.
>
>
> They sell them fresh locally. They were running about $3.00 per lb.
> yesterday morning when I was in the produce section... I ended up
> purchasing some fresh Okra instead since, for once, it was being sold
> "loose" instead of pre-packaged!
>
> I'm going to keep it simple and just steam it. ;-d
I was looking at someting to day that makes me wonder if "French Beans"
might not be the fully mature bean taken out of its pod and cooked?
Though i think that might be refered to as 'flageolet' beans?
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3