Musard

Ingredients

• three-quarters pint of dry flageolets
• two tablespoonfuls of small bread dice
• butter it when about to dish up
• some white consommé
• the necessary quantity of boiled milk

Method

1. 1

   Cook the flageolets with an aromatic garnish.

2. 2

   Drain, pound, and moisten the purée with cooking-liquor.

3. 3

   Rub through tammy, rectify with white consommé and boiled milk.

4. 4

   Despumate and add butter before serving.

5. 5

   Garnish with fried bread dice.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 132. The excerpt below is the record exactly as published.

MUSARD Cook together with the ordinary aromatic garnish three- quarters pint of dry flageolets, or, if they are in season, use twice that quantity of fresh ones. Drain, pound, and moisten the purée with a little of the cooking-liquor of the flageolets, rub through tammy, and rectify the consistence with some white consommé and the necessary quantity of boiled milk. Despumate, and butter it when about to dish up. Garnish with two tablespoonfuls of small bread dice

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