Broad Beans (féves de marais)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (3)

Broad Beans

Broad Beans (féves de marais), when nice and young ↝ Fava beans, cooked [Beans, peas, legumes]

For boiling

plenty of salt ↝ Salt, table, iodized [Spices and Herbs]

For serving

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Boil the broad beans with plenty of salt in the water till the skins crack.
Peel the beans.
Toss in butter and serve.
Alternatively, send them up as a purée somewhat stiffly worked.
Unless very young indeed the skins must be removed.
The water in which fresh beans are cooked should be boiling when they are first put in.

féves a la bourgeoise

Boil and skin the beans.
Turn them into a stew.

Original Text

BROAD BEANS (féves de marais), when nice and young, may be cooked in this manner:—boiled, with plenty of salt in the water, till the skins crack, then peeled and tossed in butter, and served: or they may be sent up as a purée somewhat stiffly worked. Unless very young indeed the skins must be removed.
The water in which fresh beans are cooked should be boiling when they are first put in.
Here is a good standard dish of beans (féves a la bourgeoise):—Having boiled and skinned the beans, turn them into a stew-

Notes

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