Beans, French (Haricots verts)

Ingredients

• some butter
• flour
• chopped parsley
• thyme
• chives
• a small cupful of stock
• salt
• pepper
• two eggs
• a little milk or cream

Method

1. 1

   Boil and drain beans, then stew with butter thickened with flour, herbs, and stock.

2. 2

   Thicken with beaten eggs and serve quickly.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 201. The excerpt below is the record exactly as published.

thyme, chives, and bay-leaf. As soon as the vegetables are done, remove them on to a dish : ]3ut a httle vinegar into the pan, boil up and thi'ow over the beans. If oil be dishked, fry the onions in butter, and add a gra-s^ instead of vinegar. The juice of a lemon is sometimes- preferred. Beans, French, Boiled.— Only the ends and stalks require to be tsiken ofl: when the beans are very young, and no mode of cooking can make very old ones eatable. Put them ac they are prepared into cold water. They are cut according to taste leng-thwise into thin strips or obliquely into a lozenge form. The strings should be drawn off with the tops and stalks when they are come to theu- proper growth. Put them into a large saucepan of boiling water, some salt and a little soda, and keep boiling very fast until tender. Time, fifteen minutes if young ; twenty to twenty-five minutes if old. Proba'^lo cost, 2d. to 4(i. ]x;r pound. Beans, French (Haricots verts). — Boil and drain the beans in the usual way, and put. them into a stewpan with some butter thickened with flour. Add chopped parsley, thjTne, chives, &c., and a small cupful of stock ; season to taste with salt and pepper. Stew for some time, then thicken with two eggs well beaten up -ndth a little milk or cream

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