ED Summer Cooking page 545 – sounds very Greek. 450gms so maybe around half quantities to use for family.
- 450gms french beans
- two eggs
- one lemon
- tablespoon grated parmesan cheese
- olive oil
Cook the beans in boiling salted water; drain and reserve a cupful of the water for the sauce; keep the beans hot.
Have ready the eggs whisked to a froth with the lemon juice, a tablespoon of olive oil and the cheese. Add a little of the water from the beans and heat over a low flame, whisking all the time until it has thickened a little (which will take a minute or two). Pour over the beans and serve at once.
Any salt? Or does that come from boiling the beans in any case?