gluten-freenut-free
Puree a-la-Conde
From Handbook of practical cookery, 1886
Serves 6
Careful not to curdle the cream.
Presented as published in 1886. 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
- One pint of haricot beans
- three pints of white stock
- one carrot
- one small turnip
- one Bermuda onion
- a bouquet garnee
- two ounces of butter
- one half pint of cream
- two table-spoonfuls of tomato sauce
Method
Soak beans overnight in cold water.
Drain and boil in stock.
Add vegetables, bouquet garnee, and butter.
Boil for two hours, then pass through a fine sieve.
Add cream, tomato sauce, pepper, and salt.
Bring to boiling point and serve immediately.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 20. The excerpt below is the record exactly as published.
Puree a-la-Conde'. — For this will be required : — One pint of haricot beans, three pints of white stock, one carrot, one small turnip, one Bermuda onion, a bouquet garnee, two ounces of butter, one half pint of cream, two table-spoon- fuls of tomato sauc
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