Summary

Ingredients

• 750 g beans, reen
• 40 g butter
• 30 g breadcrumbs
• 3 tablespoon flour
• 0.25 liter ¼ broth
• salt
• 1 teaspoon lemon juice
• Sprinkle wort
• 3 tablespoon wine, white
• 2 egg (s), hard-boiled
• 0.5 ½ bunch chives
• 30 g mararine
• nutmeg

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Instructions

1. Boil the cleaned beans in salted water for 25 minutes. Let drain, collect the brew. Put the beans in a preheated bowl. Scatter breadcrumbs roasted in butter on top. Keep warm.
2. Heat the margarine, stir in the flour, pour in 250 ml of bean stock and 250 ml of stock, bring to the boil while stirring constantly and simmer for about 10 minutes on the lowest heat, stirring again and again. Season to taste with salt, nutmeg, lemon juice and sprinkling seasoning. Pour in white wine, peel and dice the hard-boiled eggs and add with the chopped chives. Bring the sauce to the boil, then pour it over the beans immediately.