| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Haricots verts; (thin French green |
|
|
; beans, available at |
|
|
; specialtyproduce |
|
|
; markets and some |
|
|
; supermarkets) |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
In a kettle of boiling salted water boil the haricots verts for 4 to 6
minutes, or until they are crisp-tender, drain them, and plunge them
into a bowl of ice and cold water to stop the cooking. Drain the
beans again and pat them dry. The beans may be prepared up to this
point 1 day in advance and kept wrapped in dampened paper towels in a
plastic bag and chilled. Just before serving, in a large skillet melt
the butter over moderately high heat and in it toss the haricots
verts until they are heated through. Season the haricots verts with
salt and pepper.
Serves 8.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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