String Beans a la Bretonne

Ingredients

• an ounce and a half of butter
• a tablespoonful of flour
• a pint of white broth
• half a pinch of salt
• half a pinch of pepper
• a clove of crushed garlic
• a teaspoonful of chopped parsley

Method

1. 1

   Cut a medium-sized onion in dice-shaped pieces and place them in a saucepan with butter.

2. 2

   Let it get golden for five minutes, then add flour.

3. 3

   Stir well and moisten with white broth.

4. 4

   Stir again until it boils, season with salt and pepper.

5. 5

   Add cooked string beans and crushed garlic; cook for ten minutes, place in a hot dish, sprinkle with parsley, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 239. The excerpt below is the record exactly as published.

String Beans a la Bretonne. — Cut a medium-sized onion in dice- shaped pieces, and place them in a saucepan with an ounce and a half of butter; let it get a good golden color on the stove for five minutes; then add a tablespoonful of flour. Stir well, and moisten it with a pint of white broth (No. 99). Stir well again, until it comes to a boil; season with half a pinch each of salt and pepper. Add the cooked string beans, with a clove of crushed garlic, to the sauce; cook for ten minutes; place in a hot dish; sprinkle a teaspoonful of chopped parsley over it, and serve. 950. Beans Panachees. — Place half a pint of cooked string beans (No. 945) and the same quantity of flageolets or Lima beans in asautoire with an ounce and a half of good butter; season with half a pinch each of salt and pepper; toss them well while cooking for five minutes. Place them in a hot dish; sprinkle a light pinch of chopped parsley over them, and send to the table. 951. Red Beans a la Bourguignonne. — Take a quart of sound red beans; pick out all the small stones that are likely to be mixed with them; wash them thoroughly, lay them in plenty of cold water, and let them soak for six hours. Drain, and put them in a saucepan, covering them with fresh water, adding an ounce of butter, a bouquet (No. 254), and a medium-sized onion with two cloves stuck in. Boil for twenty minutes, stirring in a good glassful of red wine; season with a pinch of salt and half a pinch of pepper

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