Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 17

Boil the prepared beans until tender, then prepare a sauce with 1 oz. margarine or cooking fat, 1 level tablespoon flour, and ¹/₄ pint of stock from the beans.

Melt the fat, stir in the flour smoothly and allow them to cook together slowly. Gradually add the gill of stock, stirring until fully thickened. When returned to the boil for three minutes, season well, and add 1 tablespoon of vinegar, and ¹/₂ teaspoon of chopped capers.

Heat the beans in this sauce, then serve while very hot.