Purée de Haricots Blancs dite Soissonnaise
From A guide to modern cookery, 1909
Serves 4
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 372. The excerpt below is the record exactly as published.
PUREE DE HARICOTS BLANCS dite SOISSONNAISE Rub the haricot-beans through a sieve while they are burn- ing-hot. Add to the purée (per Ib. thereof) three oz. of butter ; dry it over a very fierce fire, and then add some milk
Cook this with the app: pantry check, scaling, and the assistant.