French Way of Dressing Lima Beans
Ingredients
Directions
Cook the beans
Boil the beans in the usual way.
Pour the water off, without draining the beans dry.
Add butter, pepper and salt sufficient to season them.
Put them on coals and stew them.
Finish with egg yolk
Just before they are dished, beat the yolk of an egg very light.
Stir the beaten yolk into the beans.
Do not put them on the fire after the egg is added.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Lima beans (in the method)
- Form the main body of the dish, becoming tender as they stew.
- Egg yolk (in the method)
- Enriches the beans and thickens them slightly into a creamy coating.
- Butter (in the method)
- Adds richness and a smooth, gently glossy texture.
The step that matters
Keep the beans off the fire after adding the egg yolk. Egg yolk thickens when heated and can curdle or turn grainy if it gets too hot. Adding it just before serving and keeping the beans off the heat lets it enrich the dish smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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