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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BEAN-GREEN-SAUT" "V" "8/13/99"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "GREEN BEANS" "buttered green beans, optionally with lemon juice and parsley, or with \fIfines herbes\fP, or with garlic and parsley, or with tomato sauce and parsley, or with bacon, shallots and mushrooms"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Various recipes for green beans.
.PP
Buttered or sauced green beans go with most anything.
Particularly good with roast or broiled meat.
Can be a separate course.
.PP
From JC, page 444; OLIVER, page 556; CIA, page 797.
.sp
.SH " All recipes are for a generous 6 Servings"
.SH
.SH "BUTTERED GREEN BEANS"
.SH "\fIHaricots vert \*(a` la anglaise\fP"
.PD 0
.IG "\ " "\ "
.in -.5i
Preparation and Blanching
.in
.IG "" "large kettle,"
with at least 7-8 qt of rapidly boiling water
.sp
.IG "3 lb" "green beans,"
trimmed and washed
.IG "1-1/2 tsp" "salt,"
per qt of water
.sp
.in -.5i
Seasoning and Saucing
.in
.IG "" "wide, heavy,"
\fIcovered enameled saucepan or skillet\fP
.IG "" "hot serving dish"
.sp
.IG "" "salt and pepper"
.IG "4 to 8 Tbsp" "butter,"
cut into pieces or formed into shells
.sp
.PD
.SK 1
Preparation of the beans.
Snap the tip off one end of a bean and draw it down the length of one
side of the bean to remove any possible string.
Do the same with the other end, pulling down the other side.
Some beans do not have a significant string, 
and one may simply cut off the ends.
Beans of not much more than 1/4 inch diameter are cooked whole.
and retain maximum flavor.
If beans are large, slice on the bias to make 2-1/2 inch lengths;
this is called Frenched beans.
.SK 2
Blanching the beans.
A handful at a time, drop beans into the rapidly boiling salted water.
Return to the boil quickly.
Boil the beans slowly, uncovered, for 10 to 15 minutes.
Test the beans after 8 minutes by eating one.
A well-cooked bean should be tender, but still retain the slightest 
suggestion of crunchiness.
Drain the beans as soon as they are done.
.SK 3
Seasoning and saucing the beans.
Toss the hot, blanched beans in the saucepan or skillet over 
moderately high heat (@8) to evaporate their moisture.
Toss briefly again with salt and pepper to taste.
Turn them into the serving dish, distribute the butter over them,
and serve at once.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes for preparation; 15 minutes for blanching, tossing and saucing.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.SH "BUTTERED GREEN BEANS, WITH LEMON JUICE AND PARSLEY"
.SH "\fIHaricots vert \*(a` la maitre d'hotel\fP
.PD 0
.IG "\ " "\ "
.in -5i
Preparation and Blanching, as above.
.sp
Seasoning and Saucing
.in
.IG "" "wide, heavy,"
\fIcovered enameled saucepan or skillet\fP
.IG "" "hot serving dish"
.sp
.IG "3 lb" "hot, blanched green beans"
.IG "" "salt and pepper"
.IG "6 to 8 Tbsp" "softened butter,"
cut into 4 pieces
.IG "2 to 3 tsp" "lemon juice"
.IG "3 Tbsp" "parsley,"
minced 
.sp
.PD
.SK 1
Preparation of the beans, as above.
.SK 2
Blanching of the beans, as above.
.SK 3
Seasoning and saucing the beans.
Toss the hot blanched beans in the saucepan or skillet 
over moderately high heat (@8) to evaporate their moisture.
Toss briefly again with salt, pepper, and a piece of butter.
Add the rest of the butter gradually while tossing the beans.
Alternate with drops of lemon juice.
Correct the seasoning.
Turn into the hot serving dish.
Sprinkle with parsley.
Serve immediately.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes for preparation; 15 minutes for blanching, tossing and saucing.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.SH "BUTTERED GREEN BEANS, WITH HERBS"
.SH "\fIHaricots vert aux fines herbes\fP
.PD 0
.IG "\ " "\ "
.in -5i
Preparation and Blanching, as above.
.sp
Seasoning and Saucing
.in
.IG "" "wide, heavy,"
\fIcovered enameled saucepan or skillet\fP
.IG "" "hot serving dish"
.sp
.IG "3 lb" "hot, blanched green beans"
.IG "" "salt and pepper"
.IG "6 to 8 Tbsp" "softened butter,"
cut into 4 pieces
.IG "3 Tbsp" "fines herbes,"
minced 
.sp
.PD
.SK 1
Preparation of the beans, as above.
.SK 2
Blanching of the beans, as above.
.SK 3
Seasoning and saucing the beans.
Toss the hot blanched beans in the saucepan or skillet 
over moderately high heat (@8) to evaporate their moisture.
Toss briefly again with salt, pepper, and the butter.
Correct the seasoning.
Turn into the hot serving dish.
Serve immediately.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes for preparation; 15 minutes for blanching, tossing and saucing.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.SH "BUTTERED GREEN BEANS, PROVEN\*(C,ALE"
.SH "\fIHaricots vert \*(a` la proven\*(c,ale\fP"
.PD 0
.IG "\ " "\ "
.in -5i
Preparation and Blanching, as above.
.sp
Seasoning and Saucing
.in
.IG "" "wide, heavy,"
\fIcovered enameled saucepan or skillet\fP
.IG "" "hot serving dish"
.sp
.IG "3 lb" "hot, blanched green beans"
.IG "" "salt and pepper"
.IG "6 to 8 Tbsp" "softened butter,"
cut into 4 pieces
.IG "3" "garlic cloves,"
minced
.IG "3 Tbsp" "parsley,"
minced 
.sp
.PD
.SK 1
Preparation of the beans, as above.
.SK 2
Blanching of the beans, as above.
.SK 3
Seasoning and saucing the beans.
Toss the hot blanched beans in the saucepan or skillet 
over moderately high heat (@8) to evaporate their moisture.
Toss briefly again with salt, pepper, and the butter and minced garlic.
Correct the seasoning.
Turn into the hot serving dish.
Sprinkle with parsley.
Serve immediately.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes for preparation; 15 minutes for blanching, tossing and saucing.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.SH "BUTTERED GREEN BEANS, WITH TOMATOES"
.SH "\fIHaricots vert \*(a` la tomate\fP
.PD 0
.IG "\ " "\ "
.in -5i
Preparation and Blanching, as above.
.sp
Seasoning and Saucing
.in
.IG "" "wide, heavy,"
\fIcovered enameled saucepan or skillet\fP
.IG "" "hot serving dish"
.sp
.IG "3 lb" "hot, blanched green beans"
.IG "" "salt and pepper"
.IG "6 to 8 Tbsp" "softened butter,"
cut into 4 pieces
.IG "6 Tbsp" "well-seasoned tomato sauce"
.IG "3 Tbsp" "parsley,"
minced 
.sp
.PD
.SK 1
Preparation of the beans, as above.
.SK 2
Blanching of the beans, as above.
.SK 3
Seasoning and saucing the beans.
Toss the hot blanched beans in the saucepan or skillet 
over moderately high heat (@8) to evaporate their moisture.
Toss briefly again with salt, pepper, and the butter and tomato sauce.
Correct the seasoning.
Turn into the hot serving dish.
Sprinkle with parsley.
Serve immediately.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes for preparation; 15 minutes for blanching, tossing and saucing.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.SH "BUTTERED GREEN BEANS, WITH BACON, SHALLOTS, AND MUSHROOMS"
.PD 0
.IG "\ " "\ "
.in -5i
Preparation and Blanching, as above.
.sp
Seasoning and Saucing
.in
.IG "" "wide, heavy,"
\fIcovered enameled saucepan or skillet\fP
.IG "" "hot serving dish"
.sp
.IG "3 lb" "hot, blanched green beans"
.IG "6 oz" "bacon,"
julienned
.IG "2 oz" "shallots,"
minced
.IG "8 oz" "mushrooms,"
sliced
.IG "" "salt and pepper"
.sp
.PD
.SK 1
Preparation of the beans, as above.
.SK 2
Blanching of the beans, as above.
.SK 3
Seasoning and saucing the beans.
Saut\*(e' the bacon until crisp. 
Remove it and drain on absorbent paper toweling.
Saut\*(e' the shallots in the bacon fat.
Add the mushrooms and saut\*(e'.
Add the blanched beans and toss
over moderately high heat (@8) to reheat and to evaporate their moisture.
Season to taste with salt and pepper.
Add the reserved bacon and toss to mix.
Turn into the hot serving dish.
Serve immediately.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
20 minutes for preparation; 20 minutes for blanching, saut\*(e'ing,
tossing and seasoning.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
