CookEat Recipe

String Beans Étuvés

Name: String Beans Étuvés
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 946 Millilitre Green bean — Fresh string beans, ONE QUART as supplied; 1 Branch Parsley — Parsley; 0.5 Garlic bean (source count) Garlic — Garlic, small-clove approximation; 1906 source measure retained without conversion; source unit: historical bean; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 28 Gramme Butter — Finishing butter, one ounce

Quart of fresh string beans braised in measured No701 broth.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Make one No701 white broth batch: put veal bones in five gallons STARTING cold water, bring to boil and SKIM. Add whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover/simmer four hours, cloth-strain, cool rapidly and measure actual FINISHED broth; allocate only the child amount.
Step 2
String/quart beans and halve. Measure actual FINISHED No701 just enough to cover in selected saucepan; add chopped parsley/garlic, salt/pepper, cover with clean food-safe towel UNDER lid as source specifies only if vessel/heat-safe; simmer forty-five-minute guide until tender.
Step 3
Remove lid/towel, fold in SEPARATE ounce butter and serve actual drained/sauced beans. Record No701 volume used, no invented broth amount.

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