Original text of the recipe: “Quantities: 200 g boiled beans, 25 g butter, 10 gr flour (one tablespoon), 100 gr sour cream, green parsley and salt.
Preparation: In the hot butter put the flour, turn it off with meat sauce or hot water, letting it boil a little. Rub the sour cream, add a little sauce and then pour sour cream over the sauce and brine. Boil the salt with salt, put it over the sauce, letting it boil; add a little chopped parsley to make it smell and taste good. ”
Source: Generalities and Notions for the Kitchen Workshop, 1928
200 g green beans
25 g butter
10 g flour (1 tablespoon)
100 g of sour cream
a little green parsley
salt
clean the green beans, wash, cut into a few centimeters and boil in salt water
the butter is melted separately and when it is heated, the flour is poured gradually and continuously stirring with a wooden spoon so that the flour is fully incorporated and not coarsely
flush the flour with hot water (from the water in which the beans were boiled) – put the water a little while stirring continuously until the composition becomes creamy
add sour cream, salt, boiled beans and lemon juice and chopped parsley
leave it for a few minutes and serve
Green beans with sour cream – 0 very tasty and refined bean jelly!
