Puree Of Beans Soubise

Ingredients

• a pint of white beans
• one ounce of butter
• two sliced onions
• three pints of white broth
• half a tablespoonful of salt
• a teaspoonful of pepper
• two egg yolks
• half a cupful of cream
• twelve quenelles

Method

1. 1

   Soak beans for 4 hours, then cook with butter and onions in white broth.

2. 2

   Season and boil for 45 minutes.

3. 3

   Rub through a fine sieve, thicken with egg yolks and cream, and serve with quenelles.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 103. The excerpt below is the record exactly as published.

Puree Of Beans Soubise.— After soaking a pint of white beans for four hours, cook them in a saucepan with one ounce of butter and two sliced onions, and moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pepper. Boil for forty-five minutes; then rub through a fine sieve, and serve with a thicken- ing of two egg yolks and half a cupful of cream. Add twelve quenelles

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