Puree De Flageolets, otherwise Musard
From A guide to modern cookery, 1909
Serves 6
Garnish with two tablespoonfuls of small bread dice fried in butter.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 132. The excerpt below is the record exactly as published.
PUREE DE FLAGEOLETS, otherwise MUSARD Cook together with the ordinary aromatic garnish three- quarters pint of dry flageolet
Cook this with the app: pantry check, scaling, and the assistant.