Beans (Haricots) ‘Alla Fiorentina’
Half-boil a quart of haricot beans in salted water, strain, and put them into a sauce-pan with some fried, browned butter in it. Mix, then drain off the butter, and add the following sauce: Melt four ounces of fresh butter, skim it carefully, add some flour and mix well, add some broth and stir until it is of the consistency of a sauce, and leave it to boil. Then pass the sauce through a sieve, put it back on the fire, and stir to prevent its sticking to the sauce-pan, add two yolks of eggs, the juice of half a lemon, and some finely chopped-up parsley. Pour the sauce over the beans before serving up hot.