Schnittbohnen auf pommersche art (green beans in cream sa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Green beans;trimmed and |
| _thinly sliced | ||
| 1 | Summer savory sprig | |
| Salt | ||
| 2 | Slices fat bacon;finely | |
| _chopped | ||
| 3 | tablespoons | Plain flour |
| 2½ | cup | Milk |
| Nutmeg; freshly grated | ||
| 2 | tablespoons | Parsley; chopped |
| 55929 | 7. | This recipe was brought to you by Heiko Ebeling. |
Directions
Boil the beans with the savory sprig in salted water until just tender. In a saucepan saute the bacon until the fat runs. Blend in the flour with a wooden spoon and stir over a low heat for 1 or 2 minutes longer to make a pale roux. Gradually add the milk and, stirring constantly, bring to the boil. Simmer gently for 10 minutes, stirring occasionally, until the sauce is thick and smooth. Season with salt and a pinch of nutmeg, and stir in the parsley. Add the cooked beans, reheat gently and serve.
In Pomerania and East Prussia this dish was traditionally served with thick slices of "Katenschinken", the local raw smoked ham, but it also goes well with most roasted or grilled meat dishes.
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 Submitted By HEIKO EBELING On 05-20-95