French Beans a la Cream

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

French Beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a table spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (3)

Cut young beans in slips, boil them in plenty of water and salt to preserve them green, and when they are done drain them dry.
Then put into a stewpan two ounces of fresh butter, the yolks of three eggs beat up in a gill of cream, and set over a slow fire.
When it is hot add a table spoonful of vinegar and the beans, simmer all together for five minutes, and keep stirring the beans with a wooden spoon to prevent the mixture from burning or curdling.

Original Text

French Beans a la Cream for a Dish.

Cut young beans in slips, boil them in plenty of water and salt to preserve them green, and when they are done drain them dry. Then put into a stewpan two ounces of fresh butter, the yolks of three eggs beat up in a gill of cream, and set over a slow fire. When it is hot add a table spoonful of vinegar and the beans, simmer all together for five minutes, and keep stirring the beans with a wooden spoon to prevent the mixture from burning or curdling.

Notes

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