Puree of White Beans

Ingredients

• one pint of white beans
• three pints of consomme
• an ounce of butter
• a pinch of sugar

Method

1. 1

   Wash and boil white beans in consomme until done.

2. 2

   Press through a sieve, return to fire with butter and sugar, boil briefly, and serve with fried bread squares.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 10. The excerpt below is the record exactly as published.

an ounce of butter. Boil for a few mo- ments, and then remove the saucepan to the back of the range. When it has ceased boiling, take the yolks of four eggs, which mix in a little water ; add to your soup, and serve. SOUPS. 27 58. Puree of Green Peas. Take a quart of green peas and put them in a saucepan with boiling water, adding some parsley and a little salt. Boil rapidly, until the peas are thoroughly done, then drain them and remove the parsley. Pound them, and press them through a sieve, and return them to the fire, in a saucepan, with a pint and a half of con- somme and the same of cream. When boiling, add an ounce of butter, a little salt, a pinch of sugar, and serve with small squares of bread fried in butter. 59. Puree of Peas a la Princesse. Boil a chicken in a little more than three pints of con- somme (stock, Art. 1). If an ordinary chicken, it will take forty minutes ; if an old one, two hours. After it is done, let it become cold, and cut it in pieces to serve in your soup. Make the pur£e of peas like the preceding ; add to it the consomme- in which the chicken was cooked, and serve with small squares of bread fried in butter. 60. Split-Pea Soup. Take a pint of split peas, which, having washed well, place in a saucepan with an onion, a clove, half an ounce of ham, and two quarts of cold water. Boil until the peas are very soft, press them through a sieve, put them again on the fire, with the addition of an ounce of butter, three pints of consomme* (stock, Art. 1), and serve with some small pieces of bread fried in butter. 6 1. Puree of Lentils. Take a quart of lentils, wash them well, and put them in a saucepan with a slice of lean ham, the carcass of a partridge, a carrot, an onion, a few branches of parsley, a few pieces of 28 FRENCH DISHES. celery, and add three pints of consomme" (stock). Boil until the lentils are thoroughly cooked, drain, remove the ham, partridge, and parsley, press through a sieve, place on the fire again, adding one ounce of butter, boil for a moment, and serve with small squares of bread fried in butter. 62. Puree of White Beans. Take one pint of white beans, which wash well, and boil thoroughly in three pints of consomme (stock, Art. 1). When the beans are done, press them through a sieve, put them again on the fire, adding one ounce of butter, a pinch of sugar

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