Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 15

1 lb. very young beans.

1 oz. margarine or bacon dripping.

1 oz. flour.

1 dessertspoon of finely chopped parsley.

1 gill bean liquor.

1 gill milk.

Seasoning of salt and pepper.

Trim the end from the pods and cut the beans into inch lengths. Cook in boiling salted water until tender, then drain.

Make a parsley sauce with the bean stock, fat and flour, adding the milk after the sauce has fully cooked. Shake in the chopped parsley, season with salt and pepper, and mix in the cooked beans last of all. Heat through and serve.