No. 506 — Green Beans in Cream Sauce with Fried Bread
English historical translation of Molokhovets recipe No. 506 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 1½ Russian pounds of green beans as described in the general note, using six glasses of water with two teaspoons of salt and one teaspoon of baking soda. Drain, rinse with cold water and let dry.
Rub one spoonful of butter with a full teaspoon of flour, dilute with one glass of cream and bring to the boil. Add the beans, heat thoroughly and salt. Transfer to a serving dish.
To prepare the fried bread garnish, cut one stale five-kopeck Polish bread roll into eight pieces and put into a stoneware bowl. Pour over 1½ glasses of milk.
After one hour, dip the soaked pieces into two beaten eggs and crushed rusks, and fry in two spoonfuls of butter. Arrange around the beans.
This bean sauce may also accompany veal or chicken cutlets or brains.
To provide
1½ Russian pounds of green beans 1 teaspoon of baking soda 2 full teaspoons of salt 1 spoonful of butter and 1 full spoonful of flour, as printed 1 glass of cream | 1 stale five-kopeck Polish roll ½ historical bottle of milk, as listed 2 eggs 3–4 rusks 2 spoonfuls of butter |