Purée de Haricots Rouges (Conde)

Ingredients

• a heaped pint of red beans
• three oz. of carrots
• one small faggot
• one onion stuck with a clove
• a bottleful of boiling red wine
• add butter when about to serve
• some white consommé

Method

1. 1

   Boil red beans, skim, and add carrots, faggot, onion, and red wine.

2. 2

   Cook gently, drain, crush, moisten with cooking-liquor, rub through tammy, rectify with white consommé, and add butter before serving.

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, and garnish with small bread dice. This soup may also be prepared as a velouté or a cream. 638—PUREE DE HARICOTS VERTS, otherwise CORMEILLES Parboil one and one-half Ibs. of French beans and keep them very green. After having well drained them, stew them for ten or twelve minutes in one oz. of butter, moisten with one pint of white consommé, and add two medium-sized minced potatoes for the thickening. Q 2 228 GUIDE TO MODERN COOKERY Set to cook gently, rub through tammy, rectify the con- sistence of the purée with a little boiled milk, despumate, and add butter when dishing up. Garnish with two tablespoonfuls of cooked French beans cut into narrow lozenges. This soup may also be prepared as a velouté or a cream. 639—PUREE DE HARICOTS ROUGES, otherwise CONDE Put a heaped pint of red beans into cold water, set to boil slowly, skim, add three oz. of carrots, one small faggot, one onion stuck with a clove, and a bottleful of boiling red wine. Set to cook gently. Drain the beans and crush them in a mortar. Moisten the purée with a few tablespoonfuls of the cooking-liquor of the beans, rub through tammy, rectify the consistence of the purée with some white consommé, follow the procedure of all purées, and add butter when about to serve

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