| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
New Orleans |
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans; fresh, trimmed and french cut |
| 1 |
c |
Water |
| 1/2 |
lb |
Mushrooms; fresh, sliced |
| 3 |
tb |
Butter |
| 1/2 |
c |
Ham; chopped |
|
ds |
Nutmeg |
| 1/4 |
c |
Parmesan; grated |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter |
| 1 |
c |
Heavy cream |
| 1 |
|
Egg |
| 1 |
|
Lemon; juice of |
|
|
Salt; to taste |
|
|
Pepper; to taste |
|
6 |
servings |
INSTRUCTIONS
Cook green beans in salted water using the 1/2 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.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman
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