Mrs Beetons Vegetables Revisited
Broad Beans a la Poulette
1.1lt (2 pints) Broad Beans
285ml (½ pint) Stock or Broth
150ml (¼ pint) Cream
1 small bunch Savoury Herbs, including Parsley
1 Egg Yolk
Sugar
Salt and Pepper, to taste
Always use young and freshly gathered beans and shell enough to make 1.1lt (2 pints).
After shelling the beans, put them into boiling salted water.
Let them boil rapidly until nearly done.
Drain well in a colander.
Put into a saucepan, with the stock, finely minced herbs and a little sugar.
Stew the beans until tender and the liquor has reduced a little.
Beat the yolk of an egg with the cream.
Add this to the beans, heat and when on the point of simmering, serve.
If the beans are very large, the skin should be removed before to boiling them.
Time: 10 minutes to boil the beans, 15 minutes to stew them in the stock.
Seasonable in July and August.
BROAD BEANS A LA POULETTE
1093. INGREDIENTS - 2 pints of broad beans, 1/2 pint of stock or broth, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, 1/4 pint of cream, pepper and salt to taste.
Mode - Procure some young and freshly-gathered beans, and shell sufficient to make 2 pints; boil them, as in the preceding recipe, until nearly done; then drain them and put them into a stewpan, with the stock, finely-minced herbs, and sugar. Stew the beans until perfectly tender, and the liquor has dried away a little; then beat up the yolk of an egg with the cream, add this to the beans, let the whole get thoroughly hot, and when on the point of simmering, serve. Should the beans be very large, the skin should be removed previously to boiling them.
Time - 10 minutes to boil the beans, 15 minutes to stew them in the stock.
Average cost, unshelled, 6d. per peck.
Seasonable in July and August.
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