in a baking-tin, surround them to half their depth with stock, and bake until tender, adding more stock from time to time. Serve with brown sauce.
Time.—About 1 hour. Average Cost, 2s. to 2s. 3d. Sufficient, 6 to 8 persons. Seasonable, May to September.
3725.—FRENCH BEANS "ALLA CREMA." (Fr.—Haricots verts à la Crême.)
Ingredients.—2 lbs. of French beans, 2 ozs. of butter, 1 egg, ¼ of a pint of cream or milk, 1 dessertspoonful of lemon-juice, grated cheese, nutmeg, salt and pepper.
Method.—String the beans, cover them with boiling slightly-salted water, boil until three-quarters cooked, and drain well. Heat the butter in a stewpan, add the beans and let them cook slowly until done, shaking frequently meanwhile. Beat the egg, stir in about 1 dessertspoonful of cheese, nutmeg, salt and pepper to taste, and the lemon-juice. Stir or shake over the fire for a few minutes, then serve.
Time.—20 to 30 minutes. Average Cost, beans 6d. per lb. Sufficient for 6 persons. Seasonable, July to October.
3726.—HARICOT BEANS "ALLA MILANESE." (Fr.—Haricots à la Milanaise.)
Ingredients.—1 quart of green haricot beans, 3 ozs. of butter, 1 dessertspoonful of finely-chopped parsley, 1 tablespoonful of lemon-juice, salt and pepper.
Method.—Boil the beans in salted water until tender, and drain them well. Heat the butter in a stewpan, add the parsley, lemon-juice and a good seasoning of salt and pepper, put in the beans, and shake them over the fire until thoroughly hot. Dried beans may be used instead of fresh ones, in which case they must be soaked for at least 12 hours.
Time.—30 to 40 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 5 or 6 persons. Seasonable, May to August.
3727.—HARICOT BEANS "ALLA ROMANA." (Fr.—Haricots blancs à la Romaine.)
Ingredients.—1 quart of small dried haricot beans, 3 ozs. of butter, 1 tablespoonful of finely-chopped lean ham or bacon, either raw or cooked, 1 large onion cut into small dice, ¼ of a pint of stock or milk, 1 tablespoonful of lemon-juice, nutmeg, salt and pepper.
Method.—Soak the beans for at least 12 hours, cook them in salted water until tender, then drain well. Heat the butter in a stewpan, fry the onion until lightly browned, then add the ham or bacon, and cook for 2 or 3 minutes longer. Now put in the stock or milk, add a
