White Haricot Beans à la Maître d’Hôtel

Haricots blancs à la Maître d’Hôtel


Take some white haricot beans, soak them in clean cold water for a day or so before cooking them, occasionally changing the water, then put them into a stewpan with enough cold water or light stock from veal, rabbit, or chicken to cover them; place on the top of the beans a good bunch of herbs, one peeled onion, and a little bacon or ham bone; put a buttered paper on the top and the cover on the pan, and let the beans cook very steadily on the side of the stove for three and a half to four hours, occasionally adding a little more stock so as not to allow the beans to become burnt, and now and then giving the pan a shake up so that the beans get equally cooked; when they are quite tender but not broken, and have absorbed all the liquor, remove the onion, herbs, and bone, and put into the pan two ounces of fresh butter, the strained juice of one lemon, and a large tablespoonful of finely chopped parsley, and just toss up; when the butter has melted turn the beans on to a hot dish and serve while very hot. The butter &c. is sufficient for one pound of beans, weighed before cooking.