for the nasty little haricot vert and almonds, Do not ever cover your green vegetable while blanching and or finishing. This will not let the cloriform set in the veggies,and of course the almonds would become soggy.
Just blanch your beans in salted boiling water,and shoke in ice water and drain till dry. Toast your almonds and keep them to the side, Simply saute the beans in whole butter and toss in the almonds just before you plate
cc
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן |