Croustades of Broad Bean

Ingredients

• half a pound of dried beans
• an ounce of butter
• a minced onion
• a clove
• a bouquet garni
• half a teacupful of Burgundy or claret
• pepper
• salt

Method

1. 1

   Soak beans overnight, drain, and place in a saucepan with butter, onion, clove, bouquet garni, and enough stock to cover.

2. 2

   Simmer until tender but dry.

3. 3

   Remove herbs, add wine, pepper, and salt, heat, and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 88. The excerpt below is the record exactly as published.

Croustades of Broad Bean. Shell the beans and drop into boiling salted water. Boil gently from fifteen minutes to half an hour. When tender pour the water away, and shake them in the saucepan over the fire with a little butter, or cream, pepper and salt; serve about six beans in a case of fried bread, and pour a little parsley sauce over. Beans and Wine. Soak half a pound of dried beans overnight; the red are the best but haricot beans will do. After draining, place them in an enameled saucepan with an ounce of butter, a minced onion, one clove, a bouquet garni, and just enough clear stock to cover. Simmer slowly until the beans are tender but dry. After removing the bunch of herbs add half a teacupful of Burgundy or claret

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