French Beans a la Poulette

Ingredients

• a handful of salt
• a bit of butter
• onions in little dice
• a spoonful of soup
• two or three yolks of eggs
• the juice of a lemon

Method

1. 1

   Choose small, tender beans, clean them, and cut to one size.

2. 2

   Boil in water with salt until done.

3. 3

   Drain and put in a stewpan with butter and diced onions.

4. 4

   Cook onions white in butter, dust with flour, add soup, mix with parsley and scallions, season, then add beans and boil.

5. 5

   Thicken with egg yolks and finish with lemon juice and butter.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 46. The excerpt below is the record exactly as published.

a handful of salt ; let them be well done and very green ; throw them into cold water, drain, and put them into a stewpan with a bit of butter, cut onions in little dice, do them white in butter, dust in a little flour, let them cook a little without browning ; add a spoonful of soup ; mix it well with hashed parsley and scallions ; salt and pepper ; when done enough put in the beans, give them a boil ; thicken the sauce with two or three yolks of eggs ; finish with the juice of a lemon

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