ter, salt, and pepper. Beat the egg yolk in a saucepan. Beat in the flour and lemon juice, add the stock (cold water will do), and cook the mixture over a moderate fire until it thickens. Pour over the hot beans and let remain over the fire a moment, so that they will absorb the flavor of the sauce, but not long enough to curdle the egg.
Sformato di Fagiuolini o Piselli (Mold of Peas or Beans)
- 1 pound green or wax beans
- ¼ onion Sprig of parsley
- Piece of celery
- 1 tablespoon flour
- 1 cup milk
- 3 eggs
- Grated cheese
- 2 tablespoons oil or butter substitute
String the beans. Blanch them by throwing them into boiling water. As soon as the water has boiled again, drain the beans and plunge them into cold water. Fry the finely-chopped onion, parsley, and celery in a tablespoon of oil. When the onion is a golden color, add the beans and let them absorb the oil. Add just enough water to keep them from burning until the beans have simmered tender.
Make a white sauce of the milk, flour, and one tablespoon of oil. Beat the eggs. Let the beans and sauce cool a little. Then add the eggs, beans, and a few tablespoons of grated cheese to the white sauce. Pour into a buttered mold. Bake or steam as a custard until firm, and serve hot.
Peas are good cooked in the same way. Canned peas and beans may be used. This makes a very satisfactory luncheon dish.
