Haricot Puree

Ingredients

• one quart of Haricot beans
• two quarts of cold water
• a teaspoonful of salt
• an onion
• three quarters of a pint of milk
• pepper to taste
• salt to taste

Method

1. 1

   Soak the Haricot beans in cold water overnight.

2. 2

   Drain and place in a saucepan with cold water and salt.

3. 3

   Add sliced onion, bring to a boil, then simmer gently for four hours.

4. 4

   Pass through a sieve, stir in milk, season with pepper and salt, and warm before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 80. The excerpt below is the record exactly as published.

Haricot Puree. 1. We soak one quart of Haricot beans in cold water all night. 2. We take the soaked beans out of the water, and put them in a saucepan, with two quarts of cold water y and a teaspoonful of salt. 3. We take an onion, peel it, and cut it in slices. 4. We add the sliced onion to the saucepan. 5. We put the saucepan on the fire, and when it boils, we move it rather to the side of the fire, and let it boil gently for four hours. 6. After that time, we place a wire sieve, or colander, over a basin, and pass the contents of the saucepan through the sieve with a wooden spoon. 7. We now stir in three quarters of a pint of milk, pour the puree back into the saucepan, add pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.