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String Beans with Egg Sauce

A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).

A historical recipe

Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.

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 Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). 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

  1. Fagiuolini in Salsa d'Uovo 1 lb.
  2. green or wax beans Butter, salt and pepper Yolk of 1 egg 1 teaspoon cornstarch or flour Juice of 1/4 lemon 3/4 cup soup stock String the beans and parboil them in salted, boiling water.
  3. Drain, cut up into inch pieces and season with butter, salt and pepper.
  4. Beat the egg yolk in a sauce pan.
  5. Beat in the flour and lemon juice, add the stock (cold water will do) and cook the mixture over a moderate fire until it thickens.
  6. Pour over the hot beans and let remain over the fire a moment so that they will absorb the flavor of the sauce but not long enough to curdle the egg.