Bacon and Creamed Broad Beans

Page 33

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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OK, but the recipe says to use the bean cooking water as part of the sauce; I think it needs to be vigorously reduced first as the recipe as written gives a very thin sauce (not enough egg to thicken than amount of liquid). Also I'd prefer the bacon to be incorporated with the beans rather than cooked separately.

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