Steward's French Beans (^ la Maitre d'Hotel)

Ingredients

• a piece of butter
• some flour
• a little good stock
• the yolks of three eggs
• a little vinegar or verjuice

Method

1. 1

   Prepare your beans for boiling; put butter, shredded parsley, and fresh onions in a stew-pan.

2. 2

   When the butter is melted, add the boiled French beans, turn them a few times, shake in flour, and moisten with good stock.

3. 3

   Boil until the sauce is consumed, then add the beaten yolks of three eggs mixed with milk, and lastly, add vinegar or verjuice.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 196. The excerpt below is the record exactly as published.

Steward's" French Beans (^ la Maitre d'Hotel). Prepare your beans for boiling ; put into a stew-pan a piece of butter, shredded parsley, and fresh onions ; when the butter is melted, add the French beans, previously boiled, turn them a few times over the fire, shake in some flour, and moisten with a little good stock, well seasoned. Boil till the sauce is consumed ; then put in the 3^olks of three eo'o-s, beaten ui) with some milk, and, lastly, add a little vinegar or verjuice. Cullis or veal gravy may be used instead of the eofes. 33. French Beans, Brittany Fashion (a la Bretonne). Cut an onion or Uvo into dice, and put them with some butter into a saucepan over a stove ; when they begin to brown, add some Spanish sauce (p. 347), or a pinch of Hour ; as soon as the whole is sufficiently browned, moisten Avith a ladleful of good gravjs season with salt and whole pepper; reduce this sauce, and having boiled the beans, put them into it and simmer all together. VEGETABLES. 365 34. Puree of French Beans. Take full-sized beans, string them ; put tlieni into boiling water, with a little salt, for a quarter of an hour ; strain and throw them into cold water to preserve their colour ; drain them a second time ; put a good piece of butter into a saucepan, with salt, pepper, a tablespoonfnl of Hour ; add the beans, and moisten them with broth; put in a bunch of parsley and chives ; let them simmer, and rub them through a sieve to make a puree ; warm this Avith a little butter, and serve. 35. White Haricot Beans, Brittany Fashion (a la Bretonne). Take one quart of fresh-shelled beans, have also two quarts of boiling water, in which you have placed tAvo ounces of butter and a little salt ; put in your beans and boil them about half an hour or till tender, drain quite dry upon a sieve, then put them into another stew-pan with a quarter of a pound of butter and a little pepper and salt, " toss " them a few minutes over the fire, and when very hot turn them out upon your dish, and serve. 36. Beans a la Foulette. First boil the beans, and then put them into a stew-pan with some butter, parsley chopped, green onions, mvl a little savoury ; shake them over the lire, add a little flour, a lump of sugar, and a little stock. When done, put in the yolks of three eggs

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