Time honored recipes from those featured on CUpS, and from our own family treasures.
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Green Beans A La Poulet

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Ingredients

  • 3 —14.5 ounce cans of green beans
  • ¼ cup chicken broth
  • ½ cup finely chopped onion
  • 1 tablespoon granulated garlic
  • 2 Tablespoons of margarine
  • 1 Tablespoon flour
  • ½ teaspoon salt
  • dash white pepper
  • ½ cup cream
  • 2 egg yolks, fork beaten
  • ¼ cup finely snipped parsleyli>
  • 4 teaspoons lemon juice

Instructions

  1. Cook onion until soft in hot margarine in a heavy saucepan.
  2. Blend in the flour, salt and pepper.
  3. Heat until bubbly.
  4. Stir in the cream and add the ¼ cup of chicken broth. Bring to boiling.
  5. Cook and stir 4 to 5 minutes. Remove from heat.
  6. Vigorously stir about 2 Tablespoons hot mixture into egg yolks.
  7. Immediately blend into mixture in saucepan. Mix in parsley.
  8. Cook over low heat 5 to 10 minutes.
  9. Remove from heat. Stir in lemon juice.
  10. Pour over heated, drained beans and toss lightly.

Yield: 6-8 servings

Recipe compliments of Sue Root, Truitt Brothers

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