Green Haricots Flageolets with White Sauce

Ingredients

• half a pound of green haricots flageolets
• half an ounce of butter
• half a pint of their cutsson
• half an ounce of butter
• half an ounce of flour
• the yolk of an egg
• a dessert-spoonful of finely minced parsley

Method

1. 1

   Cook the green haricots flageolets in boiling salted water with butter until tender.

2. 2

   Drain them.

3. 3

   Make a white sauce using butter and flour, then stir in the yolk of an egg and minced parsley.

4. 4

   Warm the beans in this sauce and serve.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 53. The excerpt below is the record exactly as published.

half a pound of green haricots flageolets in boiling salted water with half an ounce of butter ; when tender drain them, and with half a pint of their cutsson make a white sauce, teans^in ^ ^ using half an ounce of butter and half an the Dutch ounce of flour ; when ready, take off the fire, stir in the yolk of an egg and a dessert-spoonful of finely minced parsley. Warm up the beans in this and serve. The addition of a little liqueur or brandy is a great improvement to banana fritters ; indeed all who have tried pineapple fritters with rum will not hesitate to apply the same test to this fruit, The rum or liqueur should be poured over the sliced bananas like a marinade an hour before they are cooked ; a dessert-spoonful will suffice. The batter (page 10) sliould not be too thick, and do not forget to have the bath of fat hot enough. Drain ii8 FIFTY DINNERS. and dry thoroughly. Dust over your fritters before serving them a nice coating of finely sifted white sugar, and send lemons cut into quarters with them. The native cook of India simply flours the fillets of banana and fries them gently in a small quantity of melted butter, dusting sugar over them. These, however, are apt to be greasy unless carefully managed, and they cannot be called beignets. For these part of a dried haddock will be required — say a tablespoonful of haddock freed from bone and skin for each toast two and a half inches long by two inches wide. Having picked the meat from a cooked fish, pound it in a mortar with a piece of butter to assist the operation, and one fillet of anchovy freed from oil. Season with a dust of Nepaul pepper. Put a gill of white sauce in a little stewpan, stir in the pounded fish, heat thoroughly over the fire without boiling, add the yolk of an egg or a spoonful of cream, and arrange the mixture on the toasts, which should have been separately fried in butter, and kept as hot as possible in the mouth of the oven. MENU XXVI. {February or March.) Puree de tomates. Mulet au gratin. Pate de boeuf dans un plat. Omelette soufllee aux macarona. “ Kidney toast.” A PINT and a half of plain stock uncolourcd made from veal or chicken bones with herb and vegetable flavour- ing, and a pound of tomatoes, will be re- quired for this soup. Pick olT the stalks, wash and dry the tomatoes, and cook them exactly as for the puree in Menu viii. up to the passing through the sieve. When dinner-time is at hand, you must amalgamate the pulp and stock in the pre- scribed way ; — Melt half an ounce of butter at the bottom of a saucepan, work half an ounce of flour

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