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Lima Beans Fourangelle

Name: Lima Beans Fourangelle
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 28 Gramme Butter — Butter for roux, one ounce; 43 Gramme Flour — Flour for roux, one and a half ounces; 1 Light teaspoon (source measure) Salt — Salt; 1906 source measure retained without conversion; source unit: light teaspoon; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 473 Millilitre Fresh lima bean — Fresh shelled lima beans, one pint; 0.5 Teaspoon Parsley — Parsley; 1906 source measure retained without conversion; 1 Egg yolk — Egg yolk; 59 Millilitre Cream — Cream, half gill; 0.25 Lemon — Lemon, juice

Fresh lima beans in white-broth roux with cream/yolk/lemon liaison.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1360 Gramme Veal boneFresh veal bones, printed three lb
18900 Millilitre WaterCold water, printed five US gallons
4 CarrotMedium carrots, peeled whole
2 TurnipSmall turnips, peeled whole
2 OnionOnions, peeled whole
1 Parsley rootParsley root
3 LeekLeeks
2 Celery stalkCelery stalks
28 Gramme ButterButter for roux, one ounce
43 Gramme FlourFlour for roux, one and a half ounces
1 Light teaspoon (source measure) SaltSalt; 1906 source measure retained without conversion; source unit: light teaspoon
1 Saltspoon (source measure) Cayenne pepperCayenne; 1906 source measure retained without conversion; source unit: saltspoon
1 Saltspoon (source measure) NutmegNutmeg; 1906 source measure retained without conversion; source unit: saltspoon
473 Millilitre Fresh lima beanFresh shelled lima beans, one pint
0.5 Teaspoon ParsleyParsley; 1906 source measure retained without conversion
1 Egg yolkEgg yolk
59 Millilitre CreamCream, half gill
0.25 LemonLemon, juice

Method

Steps

Step 1
Put No701 veal bones in five gallons STARTING cold water, bring to boil and skim; add whole peeled roots/vegetables, cover/simmer four hours, cloth-strain and rapid-chill, measure FINISHED white broth.
Step 2
Cook butter/flour half-minute, whisk in ONE PINT FINISHED No701 to boil, season, add one pint fresh shelled lima beans and parsley; cover/simmer thirty-minute guide until beans fully cooked.
Step 3
Temper ONE yolk with half-gill cream and lemon juice; add and gently heat one minute to safe egg endpoint without curdling, serve.

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