French Beans with White Sauce

Ingredients

• your french beans
• chopped onions
• fresh butter
• a little flour
• salt
• pepper
• chopped parsley
• chives
• a wine-glassful of stock
• thicken the sauce with yolks of egg
• flavour with lemon juice

Method

1. 1

   Cut up your French beans, soak them in cold water, and boil in boiling salt and water.

2. 2

   When done, plunge them into cold water and drain.

3. 3

   Warm some chopped onions in fresh butter, but do not brown them.

4. 4

   When nearly cooked, stir in a little flour, salt, pepper, chopped parsley, chives, and a wine-glassful of stock.

5. 5

   Add the beans, and when boiling, thicken the sauce with yolks of egg, and flavour with lemon juice.

6. 6

   Do not let the sauce be too thin.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 47. The excerpt below is the record exactly as published.

French beans with white sauce. Flan de poires. Open pear tart. Pig’s ears à la Lyonnaise. Singe the pig’s ears, scrape, clean, and cut them into strips, simmer in stock, seasoned with fried slices of onion, pepper, salt, and a little flour ; when cooked, add the juice of a lemon, and serve, garnished with fried sippets of bread. French beans with white sauce. Cut up your french beans, soak them in cold water, and boil in boiling salt and water ; when done, plunge them into cold water and drain. Warm some chopped onions in fresh butter, but do not brown them ; when nearly cooked, stir in a little flour, salt, pepper, chopped parsley, chives, and a wine-glassful of stock, add the beans, and when boiling thicken the sauce with yolks of egg, and flavour with lemon juice

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