New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-04-01
THE STRI.NG-BE1N:
SOME GOOD THINGS MADE OF IT.

-, ,,.o wears butter-beans have largely super
seeded genuine string beans with those COOKS VINO
think more Of the trouble OF preparation IMAM u u"
excellence of dish. 1t takes time 10 s'ii"e
beans properly. but when once properly prepi.
they are altogether superior to any yellow bean that
erows The ''stringiess beam Is really hsfheht Oh
tho IMAGINATION and the very best strngiess Deans
are apt to lapse Into the habits of their ancestors
and produce strings. There Is something ooS'"A'e
in the texture of the bean family which refuses ~
yield to moderate treatment
The string bean like the Lima beam requires to be
boiled slowly at least hour and half IN sai'eu
water. after this II may be cooked with cream a
Ia Bretonne" or Eau blanc" or cooled Tor sa"u'
An epicure once said that he could Always teii "
good housekeeper by the dish of string-oeans she
nut upon her table II she were careless about th"ss
in general the stringing OF beans was sure 10 DE
1one in a nerfunctory way but II she were careful
bousekeeper this matter sure to be done under
her personal supervision or by some person WIN was
sure to be depended upon.
After s,rnglng the beans thoroughly by break 1
off the top and removing the string from one siuo,
then bre aking off the bottom and removing the
string from the other wash them IN coid wa, aver
Drain them and throw them into abuncance OF po!I-
ing water which has been Wei s oS for an hour
and a half and mmerse the colander In which thsy
were drained in cold water. They are now r'au!,
"a la creme" or served in any way you wish. This
cooling olanching process seems straigr One %
the American cook. but 1t is really sr'. my %
ment to strng-bean and Is altogether the oeS' way
TO serve them In salad.
To serve the beans "a la creme" beat up cup OF
rich milk Mix d few tabespoontuls OF cream Win
IL II YOU are not certain OF s richness lhckeh II
with a tablespoonful of butter In when teaspoon
ful of -four has been mixed. Season the sauce win
salt and pepper and add the beans. which Tor TINS
purpose should be cut across In small lengths slant
ing the knife to give them diamond erect. LEI
the beans boil up slowly for about ten minutes IN
The cream saIce If YOU wish you can add the yoik
Of an egg beaten with little OF the hot sauce after
This must not be boiled after adding the egg but
set in a pan OF boiling water and stirred continually
for four or five minutes. Pour the sauce over the
beans and serve them at once
To serve the beans Eau blanc" do not banch them
that 10 do not cool them in cold water after cook
inc them but drain off the water they are boiled IN,
leaving about a cupfu to quart OF beans. Add
the Juice OF half lemon, and finally the yolk OF
an egg mixed with two or three tablespoonfuls or
cream II this Is done carefully the eggs and cream
will not curdle Add a teaspoonful OF minced pars-
lev Just before taking up the beans. Beans cooked
I'm this way OF a very much llghter color IMAM
heans which have been blanched
BRITTANY seems be the special home or the bean,
FOR "potage a Ia Bretonne' is nothing more than a
not &c of beans and "a la Bretonne." referring TO
= meat or sauce. means that there Is a mixture OF
beans in H. In Brittany and In many other parts OF
France string cooked I'm stock. after first
cooking them in water. To prepare them In this
way drain them and banch them Fry a small
onion chopped fine. In tablespoonful or butter.
Add two cups OF rich white stock. Let them SIM
mer in this stock for about ten minutes. Season
them well with salt and pepper. Add teaspoonful
OF parsley II you WISH and serve the beans at once