Only the seeds are needed. They must be removed from the very thick pods while they are still green, then they are poured over with boiling hot water and left to stand with the lid closed until the skin can be removed.
When they are peeled, they are steamed in a pan with a piece of butter, a tablespoon of finely chopped onion, as much parsley and a little bit of beef broth, then dusted with a tablespoon of flour, diluted with beef broth, seasoned with salt and pepper, and cooked for another quarter of an hour.
After that, they are dressed and topped with baked calf’s brains or baked potatoes.
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