Flageolets au Velouté

Creamed Beans

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ cup crème fraîche, or whipping cream
  • 1 teaspoon flour
  • 1


Put crème into saucepan. Stir in flour to make a paste, and be sure there are no lumps. Beat in yolk and nutmeg. Add beans and warm over very low heat, or use a double boiler. Mixture must not boil. When hot, serve sprinkled with parsley.