Home › The Principles of Cookery › WINDSOR BEANS (a la Poulette)

WINDSOR BEANS (a la Poulette)

Windsor beans are to be served at a good table only when very young and fresh-gathered. Boil them in salt and water. When nearly done drain them, and stew them in a little sauce tournee with a bunch of parsley and green onions, a little savory chopped very fine, and a small lump of sugar. When the beans are sufficiently reduced, throw in a thickening made of the yolks of two eggs and a little thick cream. Send them up in a short sauce, and properly seasoned.