French Beans or Young Runner Beans

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Mrs Rundell’s excellent recipe, 1819.


  • 2 lb. (1 k.) french beans, strings removed and beans cut into 4
  • ¼ pint


Put the beans into boiling, salted water and boil for 10 minutes. Drain, put into the boiling stock and boil a further 5 or 10 minutes, or until tender. Make a roux with the flour and butter in another saucepan, and pour the stock from the beans into this, stirring to make a smooth sauce. Add the beans, stir in the cream, check the seasoning and serve.