The sun. [volume] (New York [N.Y.]) 1833-1916, 1910-09-11
an ~ THE COOKING.
Parts way sf TTeatinE stFlaG Beans
Bolled HeeG az Its nest.

common "a Europe
Will YOU tell me. returned traveller
..-s"d the other day. why II IL that string
beans ar" - much better m PARIS than they
ar" anywhere else m the world? In
PARIS string means are -erveI IA rich
but'-rv sauce over here they are very
hS"lv To he waterloggrd chopped up
uuuI they ar" like hash and floating about
N milk or M case the cook IL worse than
-" average swimming about hopele=aly
rn hut water
THIS admrer of the string beans served
100 Jh" Paris restaurants did NOT know
mar boiling beans - only a part Of their
preparation
10 not cook string beans M the PariS
NV ~ N"N York said a chef IA on" Of
90" ttth avenue hotels. -heCau-, | sup
passed that New Yorker were aCCI~f om-d
tu tu"lr own wav. which ~ quite different
from the Partisan, method of cooking
them
"a PARIS | string the beans usually
without breaking them at all. aud pat
them into u pot Of boiling water. Into
that water have put little salt After
the beans have been boiled for quarter
ri an hour ! turn them into a Colander
water over them TO make them quite
cool | put them hack into the boiling
water and let them cook FOR ten minutes
more.
Now comes the treatment that snakes
these French beans 80 different from
those served in New York | turn them
into a deep saucepan into which ] have
pu' a Tablespoonful ~ butter. which when
lt m"lts mix with a tea-poontul 81 chopped
parsley and salt aud pepper The beans
must he well drained ~ all the water. then
stirred SLOWLY for five minutes after they
have been put IN the saucepan The cook
that does that VIII produce string beans
Of the kind that all the Americans who go
20 PARIS find 40 much better than their
own
! How many Americans have tried To get
in their homes boiled beef a. delicious
~ that they have eaten IN Europe' There
ara several reasuns for their failure One
- the better quality of the beef used
abroad In this country the houseseepar
who buvs beef "a boil j. very likely 20 pick
ou' q cheaper cut than the short ribs
Then th.. lraaf - Tarslv boiled with SUN o
cirnt care \ German authority on the
-uh i.,t ~ this dish told the reporter how
h.. had n cooked in has downtown res
taurant ~ well that many make the Jour
nev dow there merely for the purpose Of
"niovtnc ~" dish
! In addition 20 buying the very best
quality ~ the meat he said. . see that
my chef hoil- " carefully I have th"
water boiling when the meat - put ~
When tho meat IL put m IN. water usually
. -tutp~ boiling for q few minutes When
10 h.rIns again the chef has one 81 the
helm skim - and ~ j. kept az the boiling
ru.v'
lust about twenty minutes ~ this
boiling - zufiCisu' Then the rot "
moved - the back ~ the oven, whore the
,ya'.- r- kent uI-t hot enough 20 bubble
70 lTsI. Tn. time - cooking depends
Hu w" ~" ~ Tho CI' ~ beef hut ordl-
utr.Iv r. rier,. that va.'hs about twenty
mounds rrok- for 'hre" how're
Whom n - prepared IN 'his way tho
rr1.,' IT, -.lr., - ~ tender cooked In
frlrr- however a. cooks an. likely 90 do II
and k"u' ell the time boiling. the meat
- certain ~ ~ strinFv and 20 have No
flavor II - the slow boiling ~ good roast
hanT gnri sho-f ribs ~ that that gives
% 40 iuicv. sucC-Ilant quality that Won
notice ah-o1d
The hor~ar1iiSh s1ucr should in the
o-S' rItca - absolutely white Then u
-l.,lI Ia very ligh' There should Inc
~ nI"u' -roam IN ~ ~ maka II rich
Nrs' COOKS NJ" satisfied 90 put in a little
rudt
~" grated horsAradish should no
,-fy.d with 'he rnu~'n ri then the vinegar
-r.,.ld ~ ,ddci p nd nnailv the crea NJ and
-sl' Tho s4lIre shN''ld ~ we'll beaten
N-"rir10s NAV not 80 able TO procure
.urr Noui'l1h7i-4a - Thackerav praised.
ir,,' 'h.rr l. No ralson vhv persons who
..,..6"r tho T-prch fish soup should NOT
have % Al ~" materials are ~ hand
t.-c
T. f- iva Fulton strre' restaurant that
'rf- 'vri~7'lv F-en~h dish il usually 20 n"
30 - go i..-' IN this civ The chef told
49,. -nr.r-'ar how no made IL
.r.'l tell Won how 20 make this tho chef
--t 80 that you will hav" enough for a
fH~1I'v - -lv
Take 'nlr rounds ~ whajever fish YOU
rn,v -a'"o'. cI' y into sli0e~ ard put the
rIn~ns INTO denu ct ssrole Put \ lOh-
-'o- m af'or having broken " m into sir
u."~"- VIA W. li''l. onions. tho white
onde - w. looks 70 tomato three little
Gloves ~ gar'lr vel c-'ished. \ good nInch
~ ~ -al"v 70 WI" srTrrr hav leaf nd
'au- '1Nlc- rorn'1l- " oil Over all this
'..rr ONO. ~ cold 'rr'ar ~ cover tho mip-
IVA" Pat N q uin"h - ~'l' and r,"rNcr
MI allow - - boil for fifteen minutes
pv.-- r mo- Hr"
-yri~r. o. j. 80 ~ Sa-,.a.l Thor" - no
-a,spr why 'herc shCui not 10 'u-' ~
-ori H.'iill7',ai-s' IN 'h'- countrv a. 'h"ro
r- t0 Narsaill"s H. Franc" THOR" arc
-rrno'i rro1 r-lvfsh In ~ and 'l~v can
also T." had h"rn inst a. easily - in Paris