An Amulet of Beans

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

beans

beans ↝ Yardlong bean, raw [Vegetables and Vegetable Products]

for frying

sweet butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley ↝ Parsley, raw [Not included in a food category]

for sauce

cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pepper salt and nutmeg ↝ Spices, pepper, black [Spices and Herbs]
pepper salt and nutmeg ↝ Salt, table, iodized [Spices and Herbs]
pepper salt and nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
three or four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

for topping

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (11)

Blanch your beans.
Fry the blanched beans in sweet butter with a little parsley.
Pour out the butter.
Pour in some cream and let it simmer, shaking your pan.
Season with pepper, salt, and nutmeg.
Thicken with three or four yolks of eggs.
Have ready a pint of cream, thickened with the yolks of four eggs.
Season the cream mixture with a little salt.
Pour the cream mixture into your dish.
Lay your beans on the amulet.
Serve it up hot.

Original Text

An Amulet of Beans.
BLANCH your beans and fry them in sweet butter, with a little
parsley, pour out the butter, and pour in some cream. Let it
simmer, shaking your pan; season with pepper salt and nutmeg,
thicken with three or four yolks of eggs, have ready a pint of
cream, thickened with the yolks of four eggs; season with a little
salt, pour it in your dish, and lay your beans on the amulet, and
serve it up hot.
The same way you may dress muſhrooms, truffles, green peas,
asparagus, and artichoke-bottoms, spinach, sorrel, &c. all being
first cut into small pieces, or shred fine.

Notes

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