This recipe
is from our Mom’s 1946 Better Homes and Gardens Cook Book. The sauce is simple to make and brightens up
the taste of this standby vegetable that’s so easy to grow in our Midwestern
gardens. I use my double boiler more
often than ever; it makes sauces like this almost foolproof. You can keep the sauce warm over the hot
water off the burner or on low heat for a while before serving. If you don’t have one, you can use a
heavy-bottomed saucepan, or a heatproof bowl over a saucepan of water.
Don’t limit
this sauce to green beans, it’s also good over any green vegetable like
broccoli or asparagus, and we also like it on baked fish. Try sprinkling it with chopped parsley or
some sliced almonds.
Green Beans with Mustard
Sauce
½
Teaspoon Dry Mustard
½
Teaspoon Flour
¼
Teaspoon Salt
2
Large Egg Yolks -- beaten
¾
Cup Milk -- scalded
2
Tablespoons Lemon Juice
3
Cups Green Beans -- hot
Mix mustard,
flour and salt in top of double boiler; add egg yolks; beat well.
Slowly add
hot milk; cook until thick. Add lemon
juice.
Pour over
green beans.
6 Servings
Per Serving: 58 Calories; 3g Fat (41.2%
calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 75mg
Cholesterol; 110mg Sodium. Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.
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