Chapter XVIII · Vegetables and Farinaceous Products · No. 2143
2143—Broad Beans (Fèves)
Broad beans should be shelled just before being cooked, and it is quite the rule to peel them. Boil them in salted water containing a bunch of savory, the size of which should be in proportion to the quantity of broad beans. When they are cooked and drained, add the leaves of savory (chopped) to them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2143, p. 648. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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