Puree of White Beans a la Bretonne

Ingredients

• one pint of pea beans
• one quart of water
• one quart of plain stock
• one-quarter of a pound of salt pork
• a carrot
• an onion
• a half stalk of celery
• one or two leeks
• a piece of butter the size of an egg
• Season well with pepper
• Bread croutons may be served with it

Method

1. 1

   Soak beans overnight.

2. 2

   Boil with water and stock, adding pork, carrot, onion, and celery until beans are cooked.

3. 3

   Remove pork and carrots, rub through a sieve, add leeks and butter, season, and serve.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 7. The excerpt below is the record exactly as published.

PUREE OF WHITE BEANS A LA BRETONNE Soak one pint of pea beans over night. Put them on the fire with one quart of water and one quart of plain stock. Add one-quarter of a pound of salt pork, a carrot, an onion, and a half stalk of celery. Let it boil until the beans are well cooked. Take the pork and carrots out and rub the remainder through a sieve. Have one or two leeks, cut in Julienne (short thin strips), cooked previ- ously in butter and stock. Add these to the soup and also a piece of butter the size of an egg. Season well with pepper and serve. Bread croutons may be served with it

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