Shell the beans and remove the skins from all except those that are tiny and bright green. Remove the rind from the bacon, cut the slices into ½-inch widths, parboil for a few seconds, and drain.
Cook the bacon in the butter in a heavy saucepan over a tiny flame for a couple of minutes—it should remain limp. Add the broad beans, the savory, just enough water to moisten lightly, salt, cover tightly, turn the flame high for a few seconds to launch the cooking and turn it low again so that the beans may sweat in their steam rather than boiling. Shake the pan gently from time to time and count from 20 to 30 minutes—until tender. Remove the saucepan from the heat and leave to cool for a minute or so.
Mix together the cream, egg yolks, and pepper, stir gently into the broad beans, and return to a low heat, stirring until the sauce is only lightly bound, coating the spoon thinly. Above all, it should not approach a boil. Squeeze in a few drops of lemon juice to taste, sprinkle with chopped herbs, and serve directly from the cooking vessel.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.