Fricasseed French Beans is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of boiled French beans finished in a cream sauce thickened with flour and flavoured with nutmeg. The full recipe is presented here and I hope you enjoy this classic British version of: Fricasseed French Beans.
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This is a classic recipe for a Victorian version of Fricasseed French Beans that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEANS, FRENCH, FRICASSEED.—Boil the beans as for eating, and having strained off the water, put them into a pan, with half a pint of cream, dredge in, a little flour and grated nutmeg; serve hot.
Modern Redaction
Ingredients:
300g French beans
300ml cream
1 tbsp plain flour
freshly-grated nutmeg, to taste
Method:
Remove any strings from the beans then cut into four or eight pieces. Place in a pan and cover with salted water. Bring to a boil and cook for about 20 minutes, or until tender. Drain the beans and place in a pan with the cream. Scatter over the flour and mix in until smooth. Season to taste with the nutmeg, allow to heat through and serve.
