Lima Beans a la Poulette

Ingredients

• one quart of young, broad beans
• half a pint of stock
• pepper
• salt
• a little sugar
• the yolk of an egg
• a quarter of a pint of cream

Method

1. 1

   Boil the beans until nearly done, then stew with herbs, sugar, stock, pepper, and salt until half the liquid is absorbed.

2. 2

   Add beaten egg yolk and cream just before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 456. The excerpt below is the record exactly as published.

pepper. Soak the beans all night in cold water. In the morning boil until tender, drain them, and mash smooth. If you wish, you can rub them through a colander, thus ridding them of the husks. Mix with them the other ingredients. Flour the hands, make the mixture into oval balls, dip them in raw egg, roll them in fine crumbs, and fry them in deep fat, like other croquettes. Beans, Lima, and Green Corn. — Two-thirds of green corn cut from the cob ; one - third of lima beans. Put into enough boiling water to cover them, and stew gently together until very tender, stirring occasionally then pour off nearly all the water and add a large cupful of milk; stew in the milk for an hour ; then stir in a large lump of butter rolled in flour, a table-spoonful of cream, pepper and salt to taste. String beans may be substituted for the lima beans. Beans, Lima, with Ham or Bacon. — The beans must be boiled separate- ly and not with the ham. They should be young, and only shelled just before cooking. Put them into boiling water with a little salt, boil very quickly, drain, and pour parsley sauce over them. Place the ham on the beans. Time, fifteen to twenty minutes to boil. Beans, Lima, Mashed. — This is the only way in which old beans may be cooked to advantage. They should be first boiled in the ordinary way fully half an hour, by which time the skins will have burst, and they may be easily removed. Mash them with the back of a wooden spoon until quite smooth, then put them back into the stewpan with a little sugar, butter, pepper, and salt. Warm up, and then press them into a buttered mould. Beans, Lima Beans, String VEGETABLES The mould should be hot and kept hot until ready to serve ; then turn out. Beans, Lima, a la Poulette. — Boil one quart of young, broad beans over a quick fire until nearly done ; then put them into a stewpan with sweet herbs very finely cut, a little sugar, half a pint of stock ; pepper and salt at discretion. Before beginning to stew, see that the beans are well drained from the water in which they were boiled. Stew until half the liq- uor is absorbed, and just as they are on the point of simmering beat up the yolk of an egg with a quarter of a pint of cream

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