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An Excellent Receipt for French Beans a LA Francaise

A dish of tender green beans cooked in a butter, flour, veal gravy or cream sauce, finished with egg yolks and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

An Excellent Receipt for French Beans a LA Francaise

Ingredients

Directions

Prepare the beans

  1. Prepare the beans.

  2. Boil them until tender, about 15 to 20 minutes. Drain well.

Make the sauce

  1. Melt the butter over low heat in a clean saucepan. Stir in the flour.

  2. Cook gently until lightly browned.

  3. Add salt and pepper.

  4. Gradually pour in the veal gravy or cream.

  5. Toss the beans in the sauce until heated through.

  6. Remove from heat. Quickly stir in the beaten egg yolks and lemon juice.

  7. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beans + flourtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Beans + lemontop 12% of all pairs
    Smell alikestrong
    Cooked together1,474 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

French beans
Form the main body of the dish, cooked until tender before being tossed in the sauce.
Butter
Provides fat and richness, and browns lightly with the flour to start the sauce.
All-purpose flour
Thickens the butter into a roux that gives the sauce body.
Veal gravy or cream
Adds liquid and richness, forming the body of the sauce.
Egg yolks
Thicken the sauce gently and give it a smooth, rich texture when stirred in off the heat.
Lemon juice
Adds acidity that brightens the richness of the sauce.

The step that matters

Stir in the egg yolks off the heat. Egg yolks set when overheated and can curdle, so they must be stirred in quickly after removing the pan from the heat to thicken the sauce smoothly.

Swap the beans

How well each one fits the dish's main ingredients (butter, flour, pepper, veal, egg, lemon):

  1. Almondfits better
  2. Walnutfits better
  3. Pistachiofits better
  4. Beansthe original

Fit is the average pairing score against butter, flour, pepper, veal, egg, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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