Broad beans should be shelled just before being cooked, and it is quite the rule to peel them. Boil them in salted water containing a bunch of savory, the size of which should be in proportion to the quantity of broad beans. When they are cooked and drained, add the leaves of savory (chopped) to them.
[2144—FÈVES AU BEURRE]
Having well-drained and peeled the broad beans, toss them over a fierce fire to dry them, and then finish them, away from the fire, with three oz. of butter per lb. of beans.
[2145—FÈVES A LA CRÈME]
After having dried and peeled the broad beans, cohere them (per lb.) with three tablespoonfuls of thick, fresh cream.
[2146—PURÉE DE FÈVES]
Proceed exactly as for purée of peas. This purée constitutes a very delicate garnish, which is particularly well suited to ham.
[2147—GOMBOS]
This vegetable—so common in America and the East—is only very rarely used in England, where, however, it is now beginning to be better known.
There are two kinds of Gombos: the long and the round kind. The latter is also called Bamia or Bamiès. Both kinds are prepared after the same recipes.