|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients A quart of haricot beans
Directions "Half-boil a quart of haricot beans in salted water, strain, and put them into a sauce-pan with some fried, browned butter in it. Mix, then drain off the butter, and add the following sauce : Melt four ounces of fresh butter, skim it carefully, add some flour and mix well, add some broth and stir until it is of the consistency of a sauce, and leave it to boil. Then pass the sauce through a sieve, put it back on the fire, and stir to prevent its sticking to the sauce-pan, add two yolks of eggs, the juice of half a lemon, and some finely chopped-up parsley. Pour the sauce over the beans before serving up hot." Notes This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi. |