Taaze Fasoulia (French Beans)

Ingredients

• three breakfastcupfuls of French beans
• the yolks of three eggs
• two tablespoonfuls of cream
• two ounces of warm butter
• one or two tablespoonfuls of vinegar
• two small pieces of garlic
• some parsley
• chopped shallot finely minced
• a little pepper
• a little salt

Method

1. 1

   Boil beans in salted water until tender.

2. 2

   Beat egg yolks with cream and warm butter.

3. 3

   Pour into a saucepan, heat, and mix in vinegar, garlic, parsley, shallot, pepper, and salt.

4. 4

   Drain beans, steam for six or seven minutes, then serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 262. The excerpt below is the record exactly as published.

Taaze Fasoulia. (French Beans.) Prepare three breakfastcupfuls of French beans, put them into a saucepan of slightly salted water, and boil them until tender. In the meantime put the yolks of three eggs into a basin, and beat them with two tablespoonfuls of cream. Add two ounces of warm butter, beat well, pour the mixture into a saucepan on the fire, and when it is very hot mix in one or two tablespoonfuls of vinegar, two small pieces of garltc well crushed with a wooden spoon, some parsley and chopped shallot finely minced, a little pepper and salt, together with the beans. After they have been drained, remove the pan to the side of the fire, and steam them gently for six or seven minutes, stirring constantly. When done, turn the preparation out on to a dish, and serve at once. Talli Kadaif. (Puff Paste.) Sift one pound of flour, mixed up with a little salt

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