French Beans à la Crème

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (15)
  1. String the French beans and then cut them in long thin strips.
  2. Wash them well in cold water.
  3. When ready to cook, plunge them into plenty of boiling water seasoned with salt and a very little bit of soda.
  4. Boil quickly for fifteen to twenty minutes.
  5. Drain the beans in a cullender.
For the Cream Sauce
  1. Put two ounces of butter and one ounce of fine flour into a stewpan and fry together without discolouring.
  2. Mix with it half a pint of cream and stir till it boils.
  3. Add the juice of half a lemon and a dust of castor sugar.
  4. Add tammy.
  5. Mix up the boiled beans in the sauce.
  6. Re-boil.
Serving
  1. Turn out the beans onto a very hot dish.
  2. Garnish with little rings of fried bread.
  3. Serve at once.
Plainly Boiled French Beans
  1. Prepare as in the first part of this recipe.
Original Text
French Beans à la Crème. (Haricots verts à la Crème.) Take one and a half to two pounds of fresh gathered French beans, string and then cut them in long thin strips, well wash them in cold water, and when ready to cook plunge them into plenty of boiling water seasoned with salt and a very little bit of soda; boil quickly for fifteen to twenty minutes, then drain in the cullender. Put two ounces of butter and one ounce of fine flour into a stewpan and fry together without discolouring; mix with it half a pint of cream and stir till it boils; add the juice of half a lemon, a dust of castor sugar, tammy, and then mix up the boiled beans in it, re-boil and turn out on to a very hot dish and garnish with little rings of fried bread, and serve at once. Plainly boiled French beans are prepared as in the first part of this recipe.
Notes
—