Fèves au Lard

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Broad beans are rather unfairly neglected by cooks; still, well prepared, they are excellent. There are several ways of serving them. If very young and tender the skin need not be removed, but if they have grown rather big it is advisable to skin them. They should be cooked quickly in lots of salted boiling water with a little parsley and a few leaves of savory; when cooked, which takes about fifteen to twenty minutes, drain them well. They can then be prepared au lard:

Put in a saucepan a small piece of butter, in which you cook two rashers of streaky bacon cut in small pieces (or better still, pickled pork), sprinkle a little flour, stir well, put in the broad beans, pepper, a few leaves of savory and parsley chopped finely, a little of the stock in which they have cooked, cook a little while and serve.