Haricot Beans with Eggs

Ingredients

• half a pint of haricot beans
• four eggs
• half a teaspoonful of parsley
• one ounce of butter
• half an ounce of flour
• half a pint of milk

Method

1. 1

   Soak beans overnight, boil until cooked.

2. 2

   Boil eggs for 10 minutes.

3. 3

   Make a white sauce with butter, flour, and milk.

4. 4

   Combine beans and sauce, garnish with eggs and parsley.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 106. The excerpt below is the record exactly as published.

HARICOT BEANS WITH EGGS. Ingredients. Haricot beans. Milk. Parsley. Flour. Eggs. Butter. 1. Soak half a pint of haricot beans all night in plenty of cold water. 2. Pick out all the imperfect ones, and put the rest on to boil in plenty of warm water. 3. As the water boils away add a little more cold. 4. When the beans are cooked (they will take about two hours) strain through a colander. 5. Put four eggs on to boil for ten minutes. 6. Remove the shell from the eggs. 7. Chop up about half a tea- spoonful of parsley fine. 8. Make a white sauce, thus : (a). Put one ounce of butter and half an ounce of flour in a stewpan and mix together over the fire ; (b). Add half a pint of milk

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