“Purdy” green beans béchamel
If you are afraid of butter, use cream.
-Julie Childs
These beans are not for those concerned about counting their calories. In the case of these beans you will be using both butter and cream. That being said, no Thanksgiving or Christmas was complete in the Purdy household without “Purdy Beans.”
Green Beans Bechamel
Ingredients:
2 pounds green beans
Sauce:
¼ cup butter
4 tablespoons flour
1-cup chicken stock
1-cup light cream
Dash salt and nutmeg
Topping:
½ cup slivered almonds
½ cup grated Parmesan cheese
½ cup crushed cracker crumbs
¼ cup melted butter
Preparation:
For the sauce, cook the butter and flour together for 2-3 minutes. Stir in chicken and cream, stirring constantly until thick and smooth. Add salt and nutmeg.
Lightly cook beans, either whole or French style, drain and arrange flat in well-buttered baking dish. Cover beans with sauce and sprinkle with almonds. Strew with mixture of cheese, cracker crumbs and butter. Brown under broiler.
