Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Vegetable and Side Dishes
french beans
French Beans 'alla Crema' No. 2 (with cream, egg yolks and sugar)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

Printer Friendly Version


For cooking beans
Two quarts of young fresh French beans
Half a teaspoonful of pepper
One or two chives
Some sprigs of parsley

For sauce
Half a tea-cup of fresh cream (or milk)
Two yolks of eggs
A tablespoonful of pounded sugar


"Break off both ends and string two quarts of young fresh French beans, wash in cold water, and drain. Put them into salted boiling water and cook for five minutes, stirring them well. Season with a teaspoonful of salt, half a teaspoonful of pepper, one or two chives, and some sprigs of parsley (to be taken out before serving) add half a tea-cup of fresh cream (or milk), and two yolks of eggs, heat for five minutes, but do not boil. A tablespoonful of pounded sugar is an agreeable addition."


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.

Back to main list