An Amulet of Beans


Blanch your Beans, and fry them in sweet Butter, with a little Parsley, pour out the Butter, and pour in some Cream. Let it simmer, shaking your Pan; season with Pepper, Salt, and Nutmeg, thicken with three or four Yolks of Eggs, have ready a Pint of Cream, thickened with the Yolks of four Eggs, season with a little Salt, pour it in your Dish, and lay your Beans on the Amulet, and serve it up hot.

The same Way may dress Mushrooms, Truffles, Green Peas, Asparagus, and Artichoke-bottoms, Spinage, Sorrel, &c. all being first cut into small Pieces, or shread fine.