Artichoke-Bottoms

Artichoke-bottoms require to be turned very nicely, and the most tender leaves are to be left on, that the inside of the artichokes may be kept more clean. Blanch them in salt and water. When they are so far done that you may pull off the leaves, and empty the choke without breaking the bottoms, take them out of the water, and throw them into cold water, that you may strip them entirely of the leaves, and remove the choke. Then make a blanc in the following manner:

Artichoke-Bottoms En Canapes

These, when cold, are served for entremets. Pour on the centre of each artichoke-bottom some anchovy butter, or Montpelier butter, and decorate the whole with capers, pickled cucumbers, beet-root, etc. and when ready to serve up, pour over them a salad sauce, garnished with cresses between.

Blanc For Vegetables And Cardons In General

Cut about half a pound of fat bacon into large dice, as also a little beef suet; take half a quarter of a pound of fresh butter, a little salt, and the half of a lemon cut in thin slices, and put the whole into a sufficient quantity of water to cover whatever you wish to put into your blanc. Let this blanc stew for half an hour before you throw in the artichoke-bottoms, which are also generally done in the same space of time, yet the most certain method is to use the point of your knife to ascertain if they are done enough. Send them up with whatever sauce you may think proper. They likewise serve to garnish either fricassees of fowls, ragouts, white or brown, etc. they are always to be boiled in this way, in whatever sauce you may serve them.

How To Cook French Beans

French Beans A La Poulette

French beans must be young and tender. The fruiterers and green-grocers sell them by the hundred, but they are fit to be eaten only when they are sold at market by the measure. They are to be boiled in salt and water, over a large fire, that they may retain their green colour.

The poulette is made with a little sauce tournee, which you reduce, and next thicken with the yolks of two eggs, to which you add a little parsley chopped very fine. When the thickening is done enough, add to it a good lump of fresh butter, which you work well, a little pepper and salt, and the juice of half a lemon. Drain the beans well, so that no water remains; dish them, and send up with the sauce over them.

French Beans A La Lyonaise

These are to be prepared as above. Next cut some onions into slices; fry them of a fine brown colour, take two spoonfuls of Espagnole, and work it with a good lump of fresh butter. After having drained the onions and beans, pour them into the sauce, keep stirring, season them well with salt, and a little pepper; serve up hot over the beans.

French Beans It La Francaise

After having boiled the beans as in No. 1, drain and lay them on the fire in a stew-pan, to dry all the water. When entirely dry and quite hot, add to them a quarter of a pound of fresh butter, a little pounded pepper and salt, and the juice of half a lemon; keep moving the stew-pan, without using a spoon, as that would break the beans. If the butter should not mix well, add half a spoonful of sauce tournee, and send up hot.

French Beans & La Provencale

These are to be boiled as above. Take two small pieces of garlic, which squeeze on the dresser with a wooden spoon, mixed with a little fresh butter. Let the beans be made quite dry, as in No. 3, and then put in the garlic with a quarter of a pound of butter, and keep stirring the beans till the whole is well combined. Mix some herbs chopped fine with the above, such as parsley and shalots, or green onions, to which add a little good olive oil. Keep stirring, and if you do it properly the oil will form a pomatum. Lastly, season it well, with the addition of the juice of a lemon. Serve up hot and with great expedition, that no oil may drop.

How To Cook White Beans

White Beans A La Maitre D'Hotel

White beans, when new and fresh, must be put into boiling water. But if they are dry, they must be soaked for an hour in cold water, before you boil them. Then boil them in cold water, and replenish with cold water also, which makes the rind or coat tender. White beans must be well done before you dress them a la maitre d'hotel, which is done as follows: trim a stew-pan with a quarter of a pound of fresh butter, a little parsley chopped very fine, and some pepper and salt, over which lay the beans, well drained. Keep moving the stew-pan without using a spoon, for fear of crumbling the beans. Then squeeze the juice of half a lemon, and send up quite hot.