Fricassée of Broad Beans (Fèves en Fricassée)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the beans

Take the young beans for this dish; they should be shelled just before cooking. ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
Put them in boiling water, with a little salt and a very tiny bit of soda, a little bunch of herbs such as thyme, parsley, and bayleaf; cook for fifteen minutes, then strain and take off the outer skins. ↝ Salt, table, iodized [Spices and Herbs]
Put them in boiling water, with a little salt and a very tiny bit of soda, a little bunch of herbs such as thyme, parsley, and bayleaf; cook for fifteen minutes, then strain and take off the outer skins.
Put them in boiling water, with a little salt and a very tiny bit of soda, a little bunch of herbs such as thyme, parsley, and bayleaf; cook for fifteen minutes, then strain and take off the outer skins.

For the sauce

Boil up half a pint of well flavoured white stock, either from veal, rabbit, or chicken;
mix one and three quarter ounces of butter and the same weight of flour together in a stewpan, ↝ Butter, stick, unsalted [Dairy and Egg Products]
mix one and three quarter ounces of butter and the same weight of flour together in a stewpan, ↝ Flour, 00 [Cereal Grains and Pasta]
when it boils mix in a good tablespoonful of cream, one raw yolk of egg and the juice of half a large lemon; ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
when it boils mix in a good tablespoonful of cream, one raw yolk of egg and the juice of half a large lemon; ↝ Egg, yolk only, raw [Eggs and omelets]
when it boils mix in a good tablespoonful of cream, one raw yolk of egg and the juice of half a large lemon; ↝ Lemon juice, raw [Fruits and Fruit Juices]

For garnish

garnish with little croûtons cut in the shape of small cutlets and fried in clean fat or clarified butter,
and masked over with the yolk of hard boiled egg which has been passed through a wire sieve, and with cooked tongue passed in the same manner; ↝ Egg, yolk only, raw [Eggs and omelets]
and masked over with the yolk of hard boiled egg which has been passed through a wire sieve, and with cooked tongue passed in the same manner; ↝ Tongue [Liver and organ meats]
and sprinkle the centre of the beans over with a very little chopped parsley or chopped truffle. ↝ Parsley, raw [Not included in a food category]
and sprinkle the centre of the beans over with a very little chopped parsley or chopped truffle.

Instructions (18)

Shell the young beans just before cooking.
Put the beans in boiling water with a little salt, a tiny bit of soda, and a bunch of herbs (thyme, parsley, bayleaf).
Cook for fifteen minutes.
Strain the beans and remove the outer skins.
Boil up half a pint of well-flavoured white stock (veal, rabbit, or chicken).
In a stewpan, mix one and three-quarter ounces of butter with the same weight of flour.
Stir the stock into the stewpan.
When the sauce boils, mix in a tablespoonful of cream, one raw egg yolk, and the juice of half a large lemon.
Stir the sauce on the stove until it thickens.
Strain the sauce.
Mix the prepared beans into the sauce.
Heat the mixture thoroughly.
Dish up the fricassée.
Garnish with little croûtons cut into small cutlet shapes and fried in clean fat or clarified butter.
Mask the croûtons with hard-boiled egg yolk passed through a wire sieve.
Mask the croûtons with cooked tongue passed through a wire sieve.
Arrange the croûtons around the beans.
Sprinkle the centre of the beans with a little chopped parsley or chopped truffle.

Original Text

Fricassée of Broad Beans.
(Fèves en Fricassée.)

Take the young beans for this dish; they should be shelled just before cooking. Put them in boiling water, with a little salt and a very tiny bit of soda, a little bunch of herbs such as thyme, parsley, and bayleaf; cook for fifteen minutes, then strain and take off the outer skins. Boil up half a pint of well flavoured white stock, either from veal, rabbit, or chicken; mix one and three quarter ounces of butter and the same weight of flour together in a stewpan, stir the stock into the pan, and when it boils mix in a good tablespoonful of cream, one raw yolk of egg and the juice of half a large lemon; stir on the stove till it thickens, strain and mix the beans into it; make quite hot and then dish up; garnish with little croûtons cut in the shape of small cutlets and fried in clean fat or clarified butter, and masked over with the yolk of hard boiled egg which has been passed through a wire sieve, and with cooked tongue passed in the same manner; put the croûtons round the beans, and sprinkle the centre of the beans over with a very little chopped parsley or chopped truffle.

Notes

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