Purée of Haricot Beans with Cream
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 21. The excerpt below is the record exactly as published.
Purée of haricot beans with cream. Boil the haricot beans in salt and water, with a bouquet of herbs and onions ; when cooked pass through a tammy and add either some fresh butter or cream, and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.