Beans, Broad or Windsor (a la Poulette)

Ingredients

• one quart of young broad beans
• sweet herbs very finely cut
• a little sugar
• half a pint of stock
• pepper and salt at discretion
• the yolk of an egg
• a quarter of a pint of cream

Method

1. 1

   Boil one quart of young broad beans over a quick fire until nearly done; then put them into a stewpan with sweet herbs very finely cut, a little sugar, half a pint of stock; pepper and salt at discretion.

2. 2

   Before beginning to stew see that the beans are well drained from the water in which they were boiled.

3. 3

   Stew until half the liquor is absorbed, and just as they are on the point of simmering beat up the yolk of an egg with a quarter of a pint of cream, and add it to them.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 200. The excerpt below is the record exactly as published.

eans, Broad or Windsor (a la Pou- lette). — Boil one quart of young broad beans over a quick hi'e until nearly done; then put them into a stewpan with sweet herbs very finely cut, a little sugar, half a pint of stock ; pepper and salt at discretion. Before beginning to stew see that the beans are well di-ained from the water in which they were boiled. Stew until half the liquor is absorbed, and just as they are on the point of simmering beat up the yollv of an egg with a quarter of a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.