Lima Beans from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The younger the lima beans the better. It is a great mistake to allow the Beans to grow large and hard. Sort the Beans as you shell them, and save the very large ones for a puree. Soak the small on...
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Ingredients
- A Pint of Lima Beans
- 3 Pints of Water
- A Tablespoonful of Flour
- A Tablespoonful of Butter
- A Sprig Each of Thyme, Parsley and Bay Leaf
- ½ Pint of Cream
- Salt
- Pepper
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