Fejoues (Fricasse of Beans)

Ingredients

• one quart of well-softened black beans
• one breakfast-cupful of water or veal broth
• a small bunch of sweet herbs
• a little each of mace
• grated nutmeg
• salt
• pepper
• one wineglassful of white wine
• the yolks of two eggs
• one breakfast-cupful of cream
• a small lump of butter

Method

1. 1

   Blanch and skin black beans, put in a saucepan with water or broth, add sweet herbs, mace, nutmeg, salt, and pepper.

2. 2

   Cook gently for fifteen minutes, remove herbs, and add butter kneaded with flour.

3. 3

   In a basin, beat egg yolks with cream, then add to the saucepan, stirring until thick and smooth.

4. 4

   Remove from fire, add lemon juice, and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 39. The excerpt below is the record exactly as published.

Fejoues. (Fricasse of Beans.) Blanch and skin one quart of well-softened black beans, put them into a saucepan with one breakfast- cupful of water or veal broth, and add a small bunch of sweet herbs, a little each of mace, grated nutmeg, salt and pepper, and one wineglassful of white wine. Cover over the saucepan, and cook gently for fifteen minutes, then remove the bunch of sweet herbs, and add a small lump of butter kneaded with flour, tossing it about in the pan until it is dissolved and the liquor thick. Put the yolks of two eggs in a basin, pour in one breakfast- cupful of cream

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