Cream of Flageolet Beans

Ingredients

• three ounces of butter
• three spoonfuls of flour
• one pint of chicken broth
• one pint of milk
• two cans of French flageolet beans
• season with salt
• and Cayenne pepper
• a very little grated nutmeg
• a pint of boiling milk
• three ounces of sweet butter

Method

1. 1

   Heat butter in a casserole, add flour and heat through.

2. 2

   Add chicken broth, milk, and flageolet beans.

3. 3

   Boil for thirty minutes, strain, and return to casserole.

4. 4

   Season, stir in boiling milk and sweet butter, strain again, and serve.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 165. The excerpt below is the record exactly as published.

Cream of flageolet beans Antipasto. Celery Sea bass, Montebello Roast tenderloin of beef, vert pre Field and beet salad Alexandria pudding Coffee Scrambled eggs with smoked salmon. Cut a half pound of raw smoked salmon in thin slices. In a casserole put the salmon with two ounces of butter, and heat through. Then add ten beaten eggs, one-half cup of cream, a little salt and pepper ; and scramble in the usual manner. Terrine de foie gras en aspic. Use small round individual moulds ; or a large one for six people ; as desired. Melt a little meat jelly just so it will run, but do not have it hot. Put a little in the bottom of each mould and set in the ice box to become firm. Cut the foie gras out of the terrine with a soup spoon, which should be dipped in hot water for each cut so as to give a nice smooth surface. Put a layer of foie gras in the bottom of the moulds, cover with a little more jelly, set in ice box again to become cool, and then repeat until the moulds are full. For serving dip the form in hot water for a second, and turn out on a napkin on a platter. Garnish with parsley in branches. Shirred eggs, Nigoise. Shir some eggs, and before serving pour some tomato sauce, or puree, over the white of the eggs. Sweetbreads, Marigny. Garnish some braised sweetbreads with an arti- choke bottom filled with French peas, for each person. Serve sauce Madere. Cream of flageolet beans. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and heat through. Then add one pint of chicken broth, one pint of milk, and two cans of French flageolet beans. Boil for thirty minutes, strain through a fine sieve, and put back in the casserole. Bring to a boil, season with salt and Cayenne pepper and a very little grated nutmeg. Then stir in a pint of boiling milk and three ounces of sweet butter

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