FRENCH BEANS 321 



of a little salt, a pinch of flour and a small quantity 

 of milk or cream. They then simmer for another 

 quarter of an hour and are served with little squares of 

 fried bread. Instead of milk or cream, some people 

 moisten the Spinach with good stock or strong gravy. 



FRENCH BEANS 



Must be chosen very young, small and tender, 

 before the seed has formed. If they are too long 

 they are cut, but this is rarely necessary if they are 

 young. They must be washed, of course, but they 

 are never sliced into small pieces as is the custom in 

 England, where Scarlet Runners are so frequently con- 

 sumed in the place of the real French Bean. The 

 secret of preserving their bright green colour is 

 to throw them into boiling water with a handful of 

 salt at the same moment. When cooked they are 

 taken out of the water and strained in a colander. 

 In another saucepan heat a piece of butter with a pinch 

 of flour, salt, a glass of milk, or some of the water in 

 which the Beans have been boiled ; add the Beans and 

 serve with two yolks of eggs, beaten with a little 

 chopped parsley and chives, added to the sauce. 



Another way of preparing French Beans after they 

 have been boiled, is to place them in a saucepan with 

 a little butter, salt and pepper, and to pour over them 

 half a cup of cream at the moment of serving. 



French beans a la maitre-d' hotel are boiled in the 

 preceding manner, and when nearly done are put 



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