Purée de Haricots Blancs (Soissonnaise)

Ingredients

• a good half-pint of dry haricot beans
• small bread dice
• add butter when about to dish up
• some white consommé
• milk

Method

1. 1

   Cook haricot beans with carrots, a faggot, and an onion.

2. 2

   Crush, moisten with cooking-liquor, and rub through tammy.

3. 3

   Rectify with white consommé and milk, add butter before serving, and garnish with small 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.

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 fried in butter. This soup may also be prepared as a velouté or a cream, but for either of the latter it is preferable to use fresh flageolets, the garnish for both consisting of very small flageolets and chervil pluches. 637—PUREE DE HARICOTS BLANCS, otherwise SOISSONNAISE Cook in the usual way, that is to say, with carrots, a faggot, and one onion stuck with a clove, a good half-pint of dry haricot beans. Crush all these, moisten with a few tablespoonfuls of their cooking-liquor, and rub through tammy. Rectify the consistence of the purée with the necessary quantity of white consommé and milk, despumate, add butter when about to dish up

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