Kidney Beans, White, Fricasseed

Ingredients

• one pint of either fresh or dry white kidney beans
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• the eighth part of a nutmeg, grated
• a large bunch of parsley
• a small one of thyme
• a piece of fresh butter, rolled in flour
• a glass of sherry
• the yolks of two eggs
• half a cupful of thick cream
• the strained juice of half a lemon

Method

1. 1

   Soak dry beans, boil until tender, remove skins.

2. 2

   Add veal stock, salt, pepper, nutmeg, herbs, and butter.

3. 3

   Simmer for 15 minutes, remove herbs, add sherry, cool slightly, then stir in egg yolks, cream, and lemon juice.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 781. The excerpt below is the record exactly as published.

Kidney Beans, White, Fricasseed. Take one pint of either fresh or dry white kidney beans. Itemove the skins ; and in order to do this, the beans, if dry, must be soaked in water for ten or twelve hours,- and afterwards boiled until tender, when the skdns will slip off. If fresh, they must be put into sealdmg water for a minute, and the skins peeled oli. Tut the beans into a saucepan, add as much good veal stock as will cover them, with half a tea-spoon- ful of salt, a quarter of a tea-spoonful of pepper, the eighth part of a nutmeg, grated, a large bunch of parsley, a small one of thyme, and a piece of fresh butter, rolled in flour. Sim- mer gently for fifteen minutes ; then take out the herbs, and put into the sauce a glass of sherry. Let it boil, then draw it from the fii'o a minute to cool, and stir into it the yolks of two eggs, mixed with half a cupful of thick cream, and the strained juice of half a lemon

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