There is perhaps no white vegetable more in vogue in France than this,
but although so well appreciated there and eaten by many English
gourmets, they never think of having them dressed at home; it is true
that the haricot in France is what the potato is in England, when in
their prime and just taken from their shells, there are a great many
epicures who would not dine without them. The reason I so strongly
recommend them is because I have seen thousands of them in noblemen’s
gardens, many of which are quite spoiled, and some dried for the winter
season, when they might be dressed and eaten in their prime; I think,
however, that when my readers know the simplicity of dressing them, and
their moderate expense, they will at least give them a trial. They are
very numerous about the month of September, but when old and dry I do
not recommend them, they being very hard of digestion, and only fit to
be used dry as directed in other parts of this work.
Have one quart of them fresh shelled, have also two quarts of water
boiling, in which you have put two ounces of butter and a little salt,
put in your beans and boil them about half an hour, or till tender,
drain quite dry upon a sieve, then put them in another stewpan with a
quarter of a pound of butter, a little pepper and salt, toss them a few
minutes over the fire, and when very hot turn them out upon your dish
and serve.