French Beans

Ingredients

• a pound of shredded beans
• two tablespoons of butter
• a small dessert-spoon of flour
• a cup of milk
• the yolks of two eggs
• a squeeze of lemon

Method

1. 1

   Boil a pound of shredded beans till tender, and then drain them well.

2. 2

   Melt two tablespoons of butter in the Chafing Dish and stir into it a small dessert-spoon of flour.

3. 3

   Keep these simmering, and shake them about till they are lightly browned; add salt and pepper and a cup of milk.

4. 4

   Just before serving, add the yolks of two eggs, slightly beaten, and a squeeze of lemon.

5. 5

   Stir all up thoroughly and beat up to just below boiling-point.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 33. The excerpt below is the record exactly as published.

French Beans. Boil a pound of shredded beans till tender, and then drain them well. Melt two table- spoons of butter in the Chafing Dish and stir into it a small dessert-spoon of flour. I20 THE CHAFING DISH Keep these simmering, and shake them about till they are lightly browned ; add salt and pepper and a cup of milk. Just before serving, add the yolks of two eggs, slightly beaten, and a squeeze of lemon. Stir all up thoroughly and beat up to just below boiling- point. Broad Beans. Shell and wash in cold water one pint of broad beans. Put them in the Chafing Dish and boil them with a sprinkling of salt ; when nearly soft strain them, and then replace them in the dish with a tumbler of bouillon, a little chopped parsley, and a lumf> of sugar. Cook them slowly until they are quite tender. Beat up the yolk of an egg and a wine-glass of milk ; add both to the beans with pepper and salt, and beat up thoroughly to just below boiling-point. Italian Broad Beans. Shell a pint of fresh young broad beans and put them aside in a dish of cold water. VEGETABLES AND SALADS 121 Fill the Chafing Dish with nearly two pints of water, add a thick slice of cooked ham, a stick of celery, a bunch of parsley, three cloves, twenty peppercorns, and a bay leaf. Boil all this for seven minutes, then remove the ham, vegetables, and spices, and put in the beans. When they are quite tender, take them out, strain them, put them back in the dish ; add a tablespoon of butter, and hot them up again for three or four minutes before serving. Brussels Sprouts. Place a pint of small Brussels sprouts in the Chafing Dish with two pints of boiling water, slightly salted. Boil for ten minutes ; take out the sprouts, drain them and put them aside to keep hot. Then make the following sauce in the Chafing Dish. Two tablespoons of butter

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