§ XLVI. French Beans. (Haricots.)

I scald French beans (haricots verts,) as if they were fresh in water, with a little salt when not sufficiently dressed by the preserving process. This often happens to them as well as to artichokes, asparagus and cauliflowers. If sufficiently boiled, on being taken out of the bottles, I have only to wash them in hot water in order to prepare them afterwards for vegetable or meat soup.

I scald in the same way the beans of the haricot blanc; when sufficiently dressed, I take them from the fire and leave them in the boiling water, half an hour, and even an hour, in order to render them more tender: I then prepare them for soup.