French Beans with Cheese Sauce

Ingredients

• the beans
• a teaspoonful of sugar
• one-half ounce of butter
• one-half ounce of flour
• one-half pint of the stock
• one well beaten egg
• two tablespoonfuls of finely-grated cheese

Method

1. 1

   Cook beans in boiling salted water with sugar.

2. 2

   If young, cook whole; if using stock, place in a buttered pan, cover with stock.

3. 3

   When tender, place on a hot dish.

4. 4

   Make a white sauce with butter, flour, and stock, add salt, beaten egg, and cheese.

5. 5

   Pour around the beans 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.

French Beans with Cheese Sauce. Cook the beans in the usual way, by throwing them in boil- ing salted water, in which a teaspoonful of sugar has been placed. If young, cook them whole, only removing the spines and pointed end, or if stock is used, place them in a pan which has been buttered, sprinkle with salt, and just cover them with stock. When tender place them on a hot dish, make a white sauce, with one-half ounce of butter and one-half ounce of flour, mixed with one-half pint of the stock in which the beans have been cooked, add a good pinch of salt and stir well, adding one well beaten egg and two tablespoonfuls of finely- grated chees

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