For this purpose the beans must be young. Boil them in water, with a faggot of parsley and some salt; when done, drain them in a colander, put them into a stewpan with four ounces of fresh butter, some chopped parsley, and as much chopped winter-savory as will cover the tip of a spoon, with pepper, salt, and nutmeg; toss the beans over the fire for five minutes, and then incorporate with them a leason of four yolks of eggs and the juice of half a lemon; when the leason has become set in the beans, dish them up with fleurons round them, and serve.
Boil the broad-beans in water, with a faggot of parsley and some salt.
When done, drain them in a colander.
Put them into a stewpan with four ounces of fresh butter, some chopped parsley, and as much chopped winter-savory as will cover the tip of a spoon, with pepper, salt, and nutmeg.
Toss the beans over the fire for five minutes.
Incorporate with them a leason of four yolks of eggs and the juice of half a lemon.
When the leason has become set in the beans, dish them up with fleurons round them, and serve.
Original Text
1173. BROAD-BEANS, A LA CREME.
For this purpose the beans must be young. Boil them in water,
with a faggot of parsley and some salt; when done, drain them in a
colander, put them into a stewpan with four ounces of fresh butter,
some chopped parsley, and as much chopped winter-savory as will
cover the tip of a spoon, with pepper, salt, and nutmeg; toss the
beans over the fire for five minutes, and then incorporate with them
a leason of four yolks of eggs and the juice of half a lemon; when
the leason has become set in the beans, dish them up with fleurons
round them, and serve.