String Beans with Egg Sauce
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- (Fagiuolini in salsa d'uovo) Take less than a pound of string beans, cutting off the two points and removing all the strings, and then cook them partially in water moderately salted.
- Take them from the kettle, drain, and brown with butter, salt and pepper.
- Beat one yolk with a teaspoonful of flour and the juice of half a small lemon, dilute with half a cup of cold broth from which the fat has been removed and put this liquid on the fire in a small saucepan stirring continually.
- When the liquid has become, through the cooking, like a cream, pour it on the string beans that you will keep on the fire a little longer, with the sauce.
- The string beans so prepared can be served with boiled beef.