Broad Beans à la Poulette

Ingredients

• two pounds of freshly shelled broad beans
• half an ounce of butter
• a similar quantity of flour
• the yolks of two eggs
• half a gill of cream
• another half ounce of butter
• a small teaspoonful of pounded sugar

Method

1. 1

   Boil the beans in salted water until tender, then drain and remove their skin.

2. 2

   In the same pan, stir butter and flour for three minutes, then mix in egg yolks, cream, and butter until thickened.

3. 3

   Add the beans, toss to mix well, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 167. The excerpt below is the record exactly as published.

BROAD BEANS A LA POULETTE. Boil in plenty of water till tender, with a good pinch of salt in it, two pounds of freshly shelled broud beans. Drain, and remove their skin ; then stir in the same stew- pan for three minutes over the fire, half an ounce of butter, with a similar quantity of flour, and make a liaison with the yolks of two eggs, half a gill of cream, nnd another half ounce of butter. When properly thickened, add the beans to the sauce, with a small teaspoonful of pounded sugar

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