South Wind Through the Kitchen by Elizabeth David

Author:Elizabeth David
Language: eng
Format: epub
Publisher: Grub Street Cookery
Published: 2010-03-14T16:00:00+00:00

VEGETABLES

BROAD BEANS WITH CREAM

2 lb (900 g) very young broad beans, 1½ oz (45 g) butter, 2 oz (60 g) cream, a teaspoon of flour, salt, sugar, pepper.

Melt the butter, put in the broad beans, and stir until they have absorbed most of the butter. Sprinkle with the flour, stir again, and just barely cover the beans with hot water. Add pepper and sugar, but salt only when the beans are practically cooked. Simmer steadily for 15 minutes, then stir in the cream previously boiled in another pan.

Enough for four.

Summer Cooking

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