Preserved Flageolets for Second Course

Ingredients

• half a pound of green flageolet beans
• two ounces of finely-minced onion
• an ounce of butter
• warm broth
• tomato pulp
• two tablespoonfuls of grated Parmesan

Method

1. 1

   Blanch the flageolet beans in boiling salt and water for five minutes, then drain and cool.

2. 2

   Fry the minced onion in butter until brown, add the flageolets, and moisten with warm broth and tomato pulp.

3. 3

   Simmer until tender, skimming off butter, then stir in Parmesan and serve with short-paste biscuits.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 226. The excerpt below is the record exactly as published.

Preserved Flageolets for Second Course.— Blanch half a pound of green flageolet beans in boiling salt and water. Drain them after five minutes’ boiling, and give them a douche of cold water from the tap, and drain this off. Let the Flageolets cool while you fry two ounces of finely-minced onion in an ounce of butter over a low fire till turning brown. Then put in the Flageolets, turn them about with the butter and onions for a minute, and moisten with warm broth and tomato pulp in equal proportions sufficient to cover them. Simmer now gently till the Flageolets are tender, skimming off the butter as it rises. Lastly, stir in two tablespoonfuls of grated Parmesan

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