French Beans a la Francaise

Ingredients

• from two to four ounces of fresh butter
• a small cupful of good veal gravy
• the beaten yolks of two fresh eggs

Method

1. 1

   Boil and drain beans, then dry in a saucepan.

2. 2

   Add butter, salt, pepper, and gradually pour in gravy or cream.

3. 3

   Toss beans in sauce, stir in egg yolks and lemon juice, and serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 294. The excerpt below is the record exactly as published.

FRENCH BEANS A LA FRANQAISE. (ENTREMETS.) Boil, and drain them thoroughly ; then put them into a clean stewpan, or well-tinned iron saucepan, and shake them over the fire until they are very dry and hot; add to them from two to foui ounces of fresh butter cut into small bits, some white pepper, a little salt, and the juice of half a lemon toss them gently for a few minutes over a clear fire, and serve them very hot. Should the butter turn to oil, a spoonful or two of veal gravy or boiling watci must be added. V 822 MODERN COOKERY, [chap. XVII, AN EXCELLENT RECEIPT FOR FRENCH BEANS A LA FRANQAISE. Prepare as many young and freshly-gathered beans as will serve for a large dish, boil them tender, and drain the water well from them, Melt a couple of ounces of fresh butter, in a clean saucepan, and stir moothly to it a small dessertspoonful of flour ; keep these well shaken, and gently simmered until they are lightly browned, add salt and pepper, and pour to them by degrees a small cupful of good veal gravy (or, in lieu of this, of sweet rich cream), toss the beans in the sauce until they are as hot as possible ; stir quickly in, as they are taken from the fire, the beaten yolks of two fresh eggs

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