White Beans Sautes

Ingredients

• three pints of beans
• three ounces of butter
• a pinch of salt
• a pinch of pepper
• a tablespoonful of chopped parsley
• the juice of half a lemon
• the yolks of two eggs
• two tablespoonfuls of milk or cream

Method

1. 1

   Boil three pints of beans as the foregoing, and, when they are thoroughly done, drain them and put them in a saucepan with three ounces of butter, a pinch of salt and pepper, a tablespoonful of chopped parsley, and the juice of half a lemon; serve very hot.

2. 2

   You may also add, after removing your saucepan from the fire, the yolks of two eggs well mixed in two tablespoonfuls of milk or cream.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 58. The excerpt below is the record exactly as published.

White Beans Sautes. Boil three pints of beans as the foregoing, and, when they are thor- oughly done, drain them and put them in a sauce- pan with three ounces of butter, a pinch of salt and pepper, a tablespoonful of chopped parsley, and the juice of half a lemon ; serve very hot. You may also add, after removing your saucepan from the fire, the yolks of two eggs well mixed in two table- spoonfuls of milk or cream. 351. Dried Beans. Soak, the night before they are required to use, three pints of dried beans, and proceed as for the preceding. The time required to cook them depends on the quality of your beans. 352. Puree of Dried Beans. Soak in water for twelve hours a quart of dried beans, drain them, and put them in a saucepan with boiling water and a little salt. When thoroughly cooked, press them through a sieve, and then put them in a saucepan with three ounces of butter ; when very hot, serve. * 353- Red Beans. Soak in water for twelve hours three pints of red beans ; then boil them in two quarts of water, with an onion, a carrot, a pinch of sugar and pepper, several branches of parsley, in- closing two cloves, two branches of thyme, tied all together, half a pound of bacon, and half a pint of red wine ; when your beans have absorbed all moist- VEGETABLES. I20 ure, remove your carrot, onion, and branch of pars- ley, add two ounces of butter, and serve, with the bacon cut in slices, around your beans. 354. Windsor Beans. Put three pints of very small Windsor beans in two quarts of boiling water, a good pinch of salt, and a branch of savory herb. When your beans are thoroughly cooked, drain them and put them in a saucepan, with a pinch of salt, pepper, sugar, nutmeg, and a tablespoonful of savory herb chopped very fine. Mix two eggs in two tablespoonfuls of milk or cream

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