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📝 Description
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🥘 Ingredients
2 pints of broad beans, 1/2 pint of stock or broth, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, 1/4 pint of cream, pepper and salt to taste.
👨🍳 Method
Procure some young and freshly-gathered beans, and shell sufficient to make 2 pints; boil them, as in the preceding recipe, until nearly done; then drain them and put them into a stewpan, with the stock, finely-minced herbs, and sugar. Stew the beans until perfectly tender, and the liquor has dried away a little; then beat up the yolk of an egg with the cream, add this to the beans, let the whole get thoroughly hot, and when on the point of simmering, serve. Should the beans be very large, the skin should be removed previously to boiling them.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Broad Beans A La Poulette this week, and it was like wrapping myself in a cozy blanket on a chilly evening. The method was simple enough, but the real charm came from the subtle sweetness of the sugar mingling with the earthy beans and the cream. I found that the parsley and other herbs added a delightful freshness that cut through the richness. My surprise came when I added the egg yolk and cream mixture—it thickened beautifully, creating a velvety sauce that clung to the beans like a warm embrace. It was a dish that demanded to be savored slowly, with each spoonful offering a comforting symphony of flavors. This recipe is perfect for the weeknight cook who craves something hearty and nourishing after a long day. It's not about impressing guests but about feeding the soul. I served it with some crusty bread to soak up every last bit of the sauce. Next time, I might try it with a drizzle of truffle oil for an extra touch of indulgence. But as it stands, Broad Beans A La Poulette is a classic that deserves a place in any comfort-seeker's repertoire.
