The morning call., 1892-03-26
I'm THE MARKETS.
How to Prepare String Beans and Green
Peas French Style.


There was not much change in the prod
ucts exhibited in the leading markets yes
terday. The displays were very much like
those of the preceding week. The house.
keeper who sought the best to be had for
the money for the Sunday dinner turned
from the poultryman's stall with the re-
mark, Only turkey, chicken and hare"
True, that was about all that there was dis
played, but what there was was OF the best.
There we're young broilers to tempt the
gourmets; fat plump chickens for roasting
or fricassee. and turkeys that proved that
they had been well taken care of by those
who raised them. The poultrymen, while
not having them on the slabs. were ready at
am0ment's notice to slaughter few pigeons.
The fshmongers offered sea bass, shad,
fresh mackerel, smelts, tomcods, pogles,
perch, salmon, founders, soles and ray
fish of tender flesh, which is a delicacy when
boiled and served with black butter and
fried parsley. There was also on the slabs
an unusual quantity of small sardines So
called. that Kind of small fry that is washed
clean. rolled in -four. thrown into boiling
fat. fried 10 q golden brown, and eaten
body, bones, head and tail.
The butchers had everything ia their line
FROM luscious tenderlon to a solid porter
house for hungry mans breakfast; roasts
of every description and meats that could
be converted into any kind OF dish that the
cook books tell about
Strawberries are not yet plentiful at the
fruit and vegetable stalls. but there is a lib
eral supply of almost everything else that is
In season. The recent rains and the warm
days following have forced a fine crop of
mushrooms. Some that were exposed at
the stalls yesterday were the finest that have
ever been offered. Some were OF the va
riety known as button" mushrooms. while
others were of a larger variety. OF rich
cream color, with an outer skin as soft as
the finest silk.
While the reporter was looking at these
he was accosted by weli-known chef de
cuisine. who asked him if he contemplated
having few mushrooms on the iron for
supper.
mo, was the reply, "but would like to
know how the French prepare green peas
and string beans to lmpart such nice taste
to each that is always d,cernibie when
served in those places where French Chef
presides in the kitchen"
Celia est simple. mon ami, tout ce qui-"
II suppose 1t is" said the reporter, inter-
rupting. "but if you tell ME in English /
think that we will get along a little better"
Just as you wish. goodnaturedly added
the chef at is very simple. You put
quart of young peas Into pan with four
ounces of good butter and plenty OF cold
water; rub the peas and butter together
with the fingers until well mixed. then pour
off the water. Put the peas into stew
pan, then add the white leaves OF two cab
bage lettuce, the same having been W ell
shredded, a dessertspoonful of granuate
sugar, little bunch of green onions and
parsley and a little salt, not too much;
! cover the pan and stew gently for half an
hour. When done, il there should be
little too much liquid, boil it down over
quick fire, then set il aside for fe moments
while you mix two ounces of fresh butter
with dessertspooDful Of four on plate.
When this has been well kneaded put into
the peas and toss the whole over brisk IRE
until well mixed and serve hot.
Now, you want to know how to cook
beans" continued the chef. well, you
string your beans, cut each slanting so rs 10
make three or four pieces, wash them in
plenty of running water and put them in
cOlander TO strain. Put them in stew
pan containing boiling water and handful
of salt and lot them boil briskly until they
are tender, then put them in colander,
after which let them remain in cold water
for five minutes. drain them and put them
in clean napkin TO absorb all the moisture
Then put grsvys spoonful of good stock into
a stewpan, tour ounces of the best fresh
butter, tablespoonful of chopped and par
boiled parsley, a little grated nutmeg, pep
per aud salt and the juice of half a lemon.
Stir these we'll over a bright FIRE until quite
hot, then throw in the beans and keep them
over the fire until very hot. They can then
be served on hot dish and decorate d with
small squares of bread fried In boiling lard"
After imparting this information the chef
raised his hat and took his departure, say
ing pleasantly: "Au reyOir"