Chapter XVIII · Vegetables and Farinaceous Products · No. 2144
2144—Fèves au Beurre
Having well-drained and peeled the broad beans, toss them over a fierce fire to dry them, and then finish them, away from the fire, with three oz. of butter per lb. of beans.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2144, p. 648. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →