Purée H-la-Gond

Ingredients

• one pint of haricot beans
• three pints of white stock
• one carrot
• one small turnip
• one Bermuda onion
• a bouquet garnie
• two ounces of butter
• one-half pint of cream
• two tablespoonfuls of tomato sauce

Method

1. 1

   Soak the beans overnight, drain, and boil in stock.

2. 2

   Add vegetables, bouquet garni, and butter, and boil for two hours.

3. 3

   Pass through a fine sieve, then add cream and tomato sauce, along with pepper and salt.

4. 4

   Bring to boiling point, taking care not to curdle the cream.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 7. The excerpt below is the record exactly as published.

one pint of haricot beans, three pints of white stock, one car- rot, one small turnip, one Bermuda onion and a bouquet garn^e, two ounces of butter, one-half pint of cream, two tablespoonf uls of tomato sauc

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