Puree of Haricot Beans
From The profession of cookery, from a French point of view, 1894
Fresh button mushrooms can be added.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 9. The excerpt below is the record exactly as published.
Puree of Haricot Beans. Let the beans soak over night ; set them on with sufiicient water to cover them, and boil them for three or four hours. Rub them through a sieve, leaving nothing but skins be- hind j to every pint of the puree thus obtained add a pint of boiling milk. Season liberally; chop a few shallots very finely, and cook them in a little butter ; dredge a little flour over them to absorb the butter, then stir into the puree. Add a tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.