FRENCH BEAN PUDDING
When French beans are very old they are sometimes made into a pudding as follows:
They must be trimmed, cut up, boiled, with or without the addition of a few savory herbs. They must be then mashed in a basin, tied up in a well-buttered and then floured cloth, and boiled for some time longer. The pudding can then be turned out. A still better way of making a French bean pudding is to rub the beans through the wire sieve, leaving the strings behind, flavoring the pudding with a few savory herbs, a little sugar, pepper, and salt, and, if liked, a suspicion of garlic; add one or two well-beaten-up eggs, and put the mixture in a round pudding-basin, and bake it till it sets. This can be turned out on the center of a dish, and a few young French beans placed round the base to ornament it, in conjunction with some pieces of fried bread cut into pretty shapes.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
