Broad Beans. Espagnol Sauce

Fèves à l’Espagnole


Shell some freshly gathered broad beans and put them into a stewpan with enough boiling water to cover them, season with a little salt, and bring to the boil, strain them, remove the shells that cover the beans, and rinse them, put them into a stewpan with half a pint of good brown gravy for each pound and a half of the beans (weighed after being shelled), boil the beans till tender in the stock with a bunch of herbs and two peeled eschalots finely chopped, then drain from the stock and boil the strained liquor down to the consistency of thick cream, then add to it one and a half gills of good Espagnol sauce, a teaspoonful of finely chopped parsley and the beans, and re-boil; turn them out on a dish, garnish round with a little border of crisply fried bacon that is cut up in little dice shapes, lightly sprinkle a little chopped parsley over and serve very hot.