Stewed Haricots

Ingredients

• medium sized onion
• one or two spoonfuls of the liquor they were cooked in
• ^oz. or so of butter
• a tablespoonful of velouté sauce
• white pepper
• salt
• the yolks of one or more eggs
• two or three tablespoonfuls of any good gravy
• |oz, of fresh butter

Method

1. 1

   Cook a medium-sized onion in clarified dripping, then stir in the beans, dusting them with sifted flour.

2. 2

   Gradually moisten with the liquor they were cooked in, and let cook gently in a covered pan for 10-15 minutes.

3. 3

   Serve as stewed haricots or H. a la Lyonnaise.

4. 4

   Alternatively, stir strained beans in a clean pan with butter, add velouté sauce, white pepper, salt, and egg yolks, and serve as H.

5. 5

   Monceaux.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.

edium sized) onion in loz. of clarified dripping, then at once stir in the beans, dusting them with a little sifted flour, stirring and moistening them gradually with one or two spoonfuls of the liquor they were cooked in, then let them cook gently at the side of the fire, in a covered pan, for ten to fifteen minutes, and serve as stewed haricots, or H. a la Lyonnaise. Or, stir the strained beans in a clean pan with ^oz. or so of butter, tossing them in this, and adding a tablespoonful of veloutc sauce, white pepper and salt, and at the last the yolks of one or more eggs,- and serve as H. Monceaux. Or, stir to the strained beans two or three tablespoonfuls of any good gravy, till it is all quite hot, adding at the last |oz, of fresh butter

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