CookEat Recipe

String Beans Poulette

Name: String Beans Poulette
Ingredients: 1 Canned green beans — Can string beans, source one-pint package capacity; drained weight unprinted; 1 Tablespoon Butter — Butter for sauce; source unit: tablespoon; 1 Tablespoon Flour — Flour for sauce; source unit: tablespoon; 59 Millilitre Milk — Cold milk for initial sauce, source half gill; source unit: millilitre; 59 Millilitre Cream — Cream, source half gill; source unit: millilitre; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 0.25 Teaspoon Cayenne pepper — Cayenne, provisional one-saltspoon conversion; source unit: teaspoon; 0.125 Teaspoon Nutmeg — Ground nutmeg, provisional half-saltspoon conversion; source unit: teaspoon; 1 Pasteurized egg yolk — Pasteurized egg-yolk equivalent, source one yolk; 1 Tablespoon Milk — Milk to dilute yolk, SEPARATE from initial half gill; source unit: tablespoon; 0.25 Lemon — Lemon for juice; 0.5 Teaspoon Parsley — Fresh chopped parsley; source unit: teaspoon

Canned green beans in a creamy egg-enriched, lemony Poulette sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0830. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized yolk preserves the source no-boil finish without claiming a raw yolk reached 74°C. Use a traceable food-safe canned-bean product and record drained weight. Limites : Can product/drained weight, selected pasteurized-yolk equivalence, final sauce texture and portions unmeasured.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

1 Canned green beansCan string beans, source one-pint package capacity; drained weight unprinted
1 Tablespoon ButterButter for sauce; source unit: tablespoon
1 Tablespoon FlourFlour for sauce; source unit: tablespoon
59 Millilitre approximately 4 US tablespoonsMilkCold milk for initial sauce, source half gill; source unit: millilitre
59 Millilitre approximately 4 US tablespoonsCreamCream, source half gill; source unit: millilitre
0.5 Teaspoon SaltSalt; source unit: teaspoon
0.25 Teaspoon Cayenne pepperCayenne, provisional one-saltspoon conversion; source unit: teaspoon
0.125 Teaspoon NutmegGround nutmeg, provisional half-saltspoon conversion; source unit: teaspoon
1 Pasteurized egg yolkPasteurized egg-yolk equivalent, source one yolk
1 Tablespoon MilkMilk to dilute yolk, SEPARATE from initial half gill; source unit: tablespoon
0.25 LemonLemon for juice
0.5 Teaspoon ParsleyFresh chopped parsley; source unit: teaspoon

Method

Steps

Step 1
Open and drain the identified one-pint can beans; blanch in fresh boiling water two minutes, drain and transfer to a clean pan. Record actual drained bean weight instead of treating can capacity as weight.
Step 2
Melt one tablespoon butter, stir in one tablespoon flour and pour in the first half gill cold milk plus half gill cream. Add salt, cayenne and nutmeg, mix and boil for the printed one-minute guide.
Step 3
Separately dilute the selected pasteurized yolk equivalent in ONE ADDITIONAL tablespoon milk. Add gradually while stirring; strain sauce over beans. Add quarter-lemon juice and parsley and heat gently without boiling for two minutes, maintaining safe hot service.

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