French Beans Maigre is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of boiled French beans flavoured with herbs and served in a milk sauce thickened with a flour roux. The full recipe is presented here and I hope you enjoy this classic British version of: French Beans Maigre.
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This is a classic recipe for a Victorian version of French Beans Maigre 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, MAIGRE.—Cut the beans, and put them into boiling water with salt; when done sufficiently, take them off, throw them into cold water, and drain after a few minutes. Then put them into a stewpan with a piece of butter, a spoonful of flour, some chives and parsley chopped fine, some salt, and a glass of milk; let them boil for a quarter of an hour, and serve them with a mixture of eggs slightly dashed with lemon-juice.
Bring a pan of salted water to a boil, add the beans and cook for about 12 minutes, or until tender. Drain and refresh in cold water to preserve the colour. Drain the beans, place in a pan with the butter then stir in the chives and parsley. Scatter the flour over the top and stir in to form a roux then work in the milk until smooth. Season to taste with salt, bring to a simmer and cook for about 15 minutes, or until the sauce has thickened.
Serve with eggs, lightly scrambled with a little lemon juice.
