1.8 kg (4 lb) fava beans, shelled
1/2 stick (4 Tbsp) 2 oz (50 g) butter
5 level tbsp (75 ml) flour
400 ml (3/4 pint) chicken stock
salt and freshly ground pepper
2 egg yolks
90 ml (6 tbsp) fresh single cream
3 tbsp (60 ml) chopped fresh parsley
2 tbsp (30 ml) lemon juice
1/2 stick (4 Tbsp) 2 oz (50 g) butter
5 level tbsp (75 ml) flour
400 ml (3/4 pint) chicken stock
salt and freshly ground pepper
2 egg yolks
90 ml (6 tbsp) fresh single cream
3 tbsp (60 ml) chopped fresh parsley
2 tbsp (30 ml) lemon juice
method
1. Wash the beans well and drain. Cook in a large pan of boiling salted water for about 15 minutes until tender. Drain and place in a vegetable dish. Keep warm, covered.
2. Meanwhile, prepare the sauce. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the stock.
3. Bring to the boil, and continue to cook, stirring, until the sauce thickens. Season and simmer for about 5 minutes.
4. Beat the egg yolks with the fresh cream in a small basin, add about 90 m (6 tbsp) hot sauce and stir until blended.
5. Remove the pan from the heat, add the egg mixture and stir well. Cook over a low heat without boiling until the sauce thickens a little more.
6. Remove from the heat and stir in the parsley and lemon juice. Adjust seasoning and pour over the broad beans.
2. Meanwhile, prepare the sauce. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the stock.
3. Bring to the boil, and continue to cook, stirring, until the sauce thickens. Season and simmer for about 5 minutes.
4. Beat the egg yolks with the fresh cream in a small basin, add about 90 m (6 tbsp) hot sauce and stir until blended.
5. Remove the pan from the heat, add the egg mixture and stir well. Cook over a low heat without boiling until the sauce thickens a little more.
6. Remove from the heat and stir in the parsley and lemon juice. Adjust seasoning and pour over the broad beans.
serving amount
serves 6
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