Crème de Fèves Nouvelles
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two-thirds lb. of new broad beans
- a sprig of savory
- one and one-quarter pints of Béchamel
- one-half pint of white consommé
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Skin two-thirds lb.
- of new broad beans, freshly gathered, if possible.
- Cook them for ten minutes in boiling salted water containing a sprig of savory, and then add one and one-quarter pints of Béchamel.
- Complete the cooking of the broad beans in the Béchamel;
- rub through tammy;
- add one-half pint of white consommé or milk;
- heat without allowing to boil, and finish the preparation with cream when dishing up.
- Garnish with very small skinned broad beans, split in two and parboiled with a sprig of savory.
Plating
Cookware for this recipe
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Large pot
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Chef's knife