Recipes > Vegetables > Beans > Beans au Jus

Beans au Jus


  • 1 quart of beans
  • 2 ounces of butter
  • 1 teaspoonful of chopped parsley
  • 1 gill of broth
  • salt
  • pepper
  • 2 well-beaten yolks of eggs
  • juice of half a lemon


Cook the beans. Put the butter in a stewpan and set it on the fire; when melted, put the beans in with the parsley; stir five minutes; then add the broth, salt, and pepper; simmer twenty minutes, and, just on taking from the fire, mix in it the well-beaten yolks, with the lemon juice, and serve.


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Hand-Book of Practical Cookery (1884).

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