The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

too dry add a very little water), when done take out the onions and the bunch of parsley; you have previously mixed a tablespoonful of flour with two ounces of fresh butter, mix well with the peas, stir them over the fire till they become thickish, then add a liaison of two yolks of eggs (mixed with half a pint of milk or cream), season a little more if required, stir the liaison in quickly, do not let it boil, and when it thickens they are ready to serve, they must not, however, be too thick or too thin. No. 1078. _French Beans._ Cut enough young beans into strips to make a good flanc dish; have a stewpan with a gallon of water in which you have put a quarter of a pound of salt, when boiling put in the beans, which boil very fast till tender; when done strain them off, lay a bed of them upon your dish, upon which lay two pats of butter, sprinkle them over with pepper and salt, then more beans, proceeding thus till you have formed a pyramid, serve very hot. No. 1079. _Haricots verts sauté au buerre._ When boiled as above, put them in a stewpan with six ounces of fresh butter, season with a little chopped parsley, sugar, pepper, and salt; toss them over a sharp fire, and when quite hot dress them in pyramid. No. 1080. _Haricots verts aux fines herbes._ Boil the beans as before, when boiled put two spoonfuls of chopped onions in a stewpan with a quarter of a pound of butter, pass them a few minutes over the fire, keeping them quite white, add a spoonful of flour (stir well in) and a pint of good white stock, boil until it adheres to the back of a spoon; then add your beans, toss them well together, add a teaspoonful of chopped parsley, the juice of a lemon, a little pepper, salt, and sugar, finish with six pats of butter, and four spoonfuls of liaison (No. 119), dress them as high as possible upon the dish, or