Haricot Beau Soup à la Coude
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 64. The excerpt below is the record exactly as published.
Haricot Beau Soup k la Coude. Pick and wash three pints of dried red haricots, and stew them with a plump young partridge as you would lentils (No. 41); skim, and when the partridge is done, take it out, with the ham and roots. Rub the puree through a tammy, 93 THE THOROUGH GOOD COOK. put it into a stew-pan with broth of fowl, and a Httle pepper ; leave it, when boiling, at the corner of the stove to clarify for two hours, and serve with it some fried bread
Cook this with the app: pantry check, scaling, and the assistant.