Chapter XVIII · Vegetables and Farinaceous Products · No. 2157
2157—French Beans (Haricots Verts)
French beans are among the greatest vegetable delicacies; but they have to be prepared with the utmost care.
Their quality is such that they are almost always good, in spite of faulty preparation—so common in their case; but, when they are cooked with care, no other vegetable can surpass them in perfection of flavour. They should be taken quite fresh, and they should not be cooked too long. They are best when they seem a little firm to the teeth, without, of course, being in the least hard.
They must not be cooled when cooked; they should only be sautéd over the fire with the view of causing the evaporation of their moisture.
After having seasoned them with salt and pepper, add to them (per lb.) about three oz. of very fresh butter, cut into small pieces; sauté them so as to effect their leason, and straightway serve them.
Do not add chopped parsley to French beans, unless it be very tender and gathered and chopped at the last moment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2157, p. 650. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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