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Categories:
butter shallots celery fennel mushrooms thyme flour vegetable stock whipping cream lemon juice fresh chives green beans eggs breadcrumbs
Viewed: 69 - Published at: a year agoIngredients
- 7 tbsp butter
- 2 oz shallots, peeled and roughly chopped
- 2 oz celery, roughly chopped
- 2 oz fennel, roughly chopped
- 2 None mushrooms, roughly chopped
- 2 sprigs fresh thyme
- 1 cup flour
- 1 1/3 cup vegetable stock
- 2 1/4 cups whipping cream
- None dash lemon juice
- 1 oz fresh chives, chopped
- 1 lb green beans, trimmed
- 6 None eggs, 2 beaten
- 1/3 lb breadcrumbs
Method
- To make the sauce, heat 3 tbsp butter in a saucepan and saute the shallots, celery, fennel, mushrooms and thyme for 5 mins. Stir in 1/4 cup flour and cook for 2 mins. Add the stock and cream and bring to a boil, stirring. Simmer until the vegetables are tender. Remove the thyme and puree in a blender. Season with salt, pepper and a dash of lemon juice. Pour through a sieve into a bowl. Stir in the chives. Keep warm.
- To prepare the green beans, cook them in boiling salted water for 2 mins. Drain and rinse in cold water. Roll them in the remaining flour, then the beaten eggs, then the breadcrumbs. Heat 2 tbsp butter in a large frying pan and fry until crispy all over. Season with salt.
- To make the eggs, heat the remaining butter in a separate frying pan and fry 4 eggs. Arrange them on serving plates on top of the green beans. Serve with the chive sauce.
