Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 16

When beans are a little older, they can be sieved and “creamed” to make them more attractive for table. Take a quart measure of shelled beans and steam or boil them in the usual way till tender.

Drain them, then rub them through a sieve. Take the remaining liquor and make up to the required quantity of liquid with milk, for a white sauce. Use an ounce of bacon dripping or margarine and an ounce of flour for each gill and a half of stock (for method, see p. 115), and use the sauce, after boiling and seasoning, to bring the puree to a creamy consistency.

For BROAD BEAN SALAD see p. 61, SALADS.