Julia Child's Haricots Verts a la Maitre d'Hotel (Buttered Green Beans with Lemon Juice & Parsley)

These fancy-named green beans are actually pretty basic and they just take 3 steps. They are recommended as a side-dish to go alongside tonight’s main dish of Julia Child’s Thon A La Provencale (Tuna Steaks with Wine, Tomatoes and Herbs). I am excited to be making two Mastering the Art of French Cooking recipes in one meal!

Blanching the green beans ©EverydayCookingAdventures 2013

I started the boiling water when my fish steaks were simmering in their sauce in the oven, about 15 minutes before they were to be done. I re-used the saucepan I had blanched them in by draining the beans, drying out the saucepan, and throwing the beans right back in for the drying step #2. This saved a little dishwashing time for me later.

Haricots Verts a la Maitre d’Hotel ©EverydayCookingAdventures 2013

Both of my dishes tonight turned out incredibly good. These beans weren’t sour from the lemon juice and weren’t dripping in fat from the butter–they were just plump and delicious. They weren’t overly cooked or too crisp–just right once again. I was especially excited to use my Spode vegetable dish to serve them in…thank you Barbara! These green beans would be perfect for the holidays or a dinner party when you want to step up your vegetables a notch. Julia’s recipes may take a little bit but they are always worth it…this is my lesson. Happy Birthday Julia!

Happy Birthday Julia Child! ©EverydayCookingAdventures 2013

Haricots Verts a la Maitre d’Hotel

(Buttered Green Beans with Lemon Juice & Parsley)

From: Mastering the Art of French Cooking, Volume One by Julia Child, Louisette Bertholle & Simone Beck

Serves: 3 to 4 people (modified from original recipe 6-8 people–double the recipe below)

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

1 1/2 lbs green beans, trimmed and washed
A large kettle containing at least 3 to 4 quarts of rapidly boiling salt water
1 1/2 tsp salt per quart of water (4.5 to 6 two for this recipe)
A wide, heavy-bottomed, enameled saucepan or skillet
Salt and pepper
3 to 4 Tbsp softened butter cut into 3 pieces
2 to 3 tsp lemon juice
A hot vegetable dish
3 Tbsp minced parsley

Directions:

1. A handful at a time, drop the beans into the rapidly boiling salted water. Bring the water back to the boil as quickly as possible, and boil the beans slowly, uncovered, for 10 to 15 minutes; test the beans frequently 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.

2. Turn the beans into a large, heavy-bottomed saucepan and toss them gently over moderate high heat by flipping the pan, not by stirring them. This will evaporate their moisture in 2 to 3 minutes.

3. 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. Taste for seasoning. Turn into the vegetable dish, sprinkle with parsley, and serve immediately.