Green beans supreme
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Green beans; fresh, trimmed and french cut |
| 1 | cup | Water |
| ½ | pounds | Mushrooms; fresh, sliced |
| 3 | tablespoons | Butter |
| ½ | cup | Ham; chopped |
| dash | Nutmeg | |
| ¼ | cup | Parmesan; grated |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Butter |
| 1 | cup | Heavy cream |
| 1 | Egg | |
| 1 | Lemon; juice of | |
| Salt; to taste | ||
| Pepper; to taste | ||
Directions
Cook green beans in salted water using the ½ teaspoon salt in covered pot until crisp tender. Drain. In skillet, suate sliced mushrooms in 2 tablespoons butter. Add mushrooms to green beans using slotted spoon. Add 3 tablespoons butter and cream to beans and cook, uncovere, on low heat until absorbed. In a small bowl, beat egg, nutmeg, lemon juice and grated parmesan cheese. Stir ham into green beans and mushrooms and heat through. Mix egg mixture in and remove form heat.
6 servings
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman